Fermented Spicy Tomato SalsaCourse: SidesDifficulty: Easy
You will love this fermented salsa. This fermented salsa is good for digestion (free of gluten, dairy, eggs and nuts), packed with nutrients and live enzymes. You can make this salsa all year round, but I would try it with tomatoes harvested in their peak season. Once you try this salsa with fresh sliced avocado, you will feel how nature gifted us with foods so tasty and nutritious.
6 Ripe tomatoes
1 Big bunch fresh coriander
2 Fresh Green chillies
2 Cloves of garlic
1 Lime (juice)
Extra virgin olive oil to drizzle
- Get all the ingredients washed and near your workspace.
- Halve the tomatoes, chop the flesh, and chop them into a large bowl in little chunks.
- Dice the onion, and add them to the large bowl with the tomatoes. I like to see chunks of onion in the salsa.
- If you would like, you can try to blend half of the onion, and keep just the other half in little chunks.
- Put fresh chillies, garlic cloves, and lime juice in the food processor.
- Pulse the food processor until all the ingredients are evenly mixed, but not to turn it into a smooth blend. It should resemble a thick sauce with small chunky bits inside.
- Add the mixture from the food processor, chopped coriander and sea salt into the large bowl where the chopped tomatoes and onions are stored. Combine all ingredients well.
- Make sure your glass jar is cleaned with warm soapy water before you make this step. Fill the salsa in a glass jar. Push down the salsa to be sure that all the chunks are submerged under the juice and to release all air. Fill it almost to the top and seal it.
- You can leave it in the fridge (slow fermentation) or a dark spot away from heat for up to 3 days to ferment and combine flavours for a superior taste and flavour. Don't forget to drizzle with olive oil before you serve.
- You are the chef in your own kitchen. So you can blend, mix smash or pulverize this to your desired consistency with this salsa.
- If you are thinking of serving this salsa to children, or you are sensitive to spicy, remove the seeds from the chillies. If you really enjoy some spicy salsa, consider increasing the number of chillies.