Fermented Salsa (Fermentation is the New Black)

Fermented Salsa: What? How? Why?Fermentation is the new black in the health food world. I’m just as guilty as anyone else- if you tell me something is fermented, or could possibly be fermented, I’m automatically giving it more credit as a health food and I’m gonna try to make it myself. Kombucha, kefir, you name it- let me have it!

So, why do we like fermented stuff so much? It’s amazingly good for you! Fermented foods and beverages contain large amounts of enzymes, antioxidants, and friendly bacterias that colonize the gut and promote healthy digestion. These beneficial bacteria also help to balance out any type of bad bacteria that may be colonizing the gut, as well. My midwife actually recommended that I consume fermented foods daily, not only to aid with digestion, but to prevent pregnancy-related infections, such as Group B Strep.

When I ran across a few fermented salsa recipes on Pinterest, I knew that this was a concept I couldn’t pass up. My countertops have been brimming with late summer tomatoes, hot peppers, and a stash of local onions and garlic for the winter- I had all the ingredients already! So one afternoon, I set to work making homemade salsa to ferment.

WHAT YOU’LL NEED:

3-4 organic tomatoes
3-4 organic peppers (mild or hot, based on your taste)
1 organic onion
2-3 cloves organic garlic
Juice of 2 citruses (lime, lemon, or one of each)
2 tablespoons of sea salt
*Optional: cilantro, cumin, cayenne pepper powder, to taste

Chop all ingredients to desired texture and mix together. If desired, pulse in a food processor or blender to a smoother consistency. Store in a glass jar, leaving some room at the top, and leave on the kitchen counter for 2-4 days to allow fermentation to take place. You may even be able to see it- mine looked a little bit fizzy! Then, store in the fridge until it’s gone. It won’t take long 🙂

This salsa operates on the most basic type of fermentation: lactic acid. The salt simply transforms the ingredients into probiotic goodness! I honestly could barely taste the difference between this salsa and my regular homemade salsa. Maybe a little bit more tangy, a little bit fizzy or vinegar-y, but nothing too crazy. I left mine for 3 days, so maybe if I’d left it longer, it would’ve been stronger.

Have you ever fermented anything at home? Kraut, Kimchi, Pickles, Kombucha, Yogurt? Have any idea for something you could ferment? Share it with us!

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