Fermented Salsa

We love, love, love, fermented salsa around here.  It is one of the faster ferments I do in the summer.  

There is a lot of chopping, and crying (because of the onions) it is all worth every second.  This ferment only takes two days at my warm California home.  

INGREDIENTS:

10 large tomatoes

1 large onion

5 peppers (hot or mild)

5 cloves of garlic

a bunch of cilantro

2 Tablespoons salt

These ingredients are an approximate amount, you can add more or less of anything but the salt. As you can see in the following pictures I have set out to make a lot of salsa.   

 

Chop, chop, chop, add everything to a large bowl or pot so you can really mix them all in together to marry the flavors.  You can let this mixture sit for a bit while you clean up the kitchen and get the jars ready for filling.  

Fill each canning jar to a half inch of the top.  wipe the jar rim clean and screw on the canning lid

Let the sealed jar of salsa sit out at room temperature for about 2 days.  There will be a lot of lid action going on near the end.  Lids will bulge and pop even!  This is good, this means that fermentation is taking place. 

I hope the video below plays well.  This is my jar of salsa on day two. I unscrewed the lid and the salsa was expanding out of the jar.  So much pressure had built up it started overflowing.  The salsa should be moved to the frig at this point.  It will continue to ferment slowly in the frig and can last for months unopened.  I lost a jar in the back of the frig and found it months later in winter.  Super good salsa, very, very tangy though!