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Tomato Salsa

Tomato Salsa

This salsa is alive - you won’t be disappointed. To me, the lively tang of fermentation suggests that this is what salsa should taste like. A huge added bonus is that your efforts in prepping all the ingredients are preserved.

Makes 1 litre jar:

  • 8–10 ripe tomatoes, roughly chopped
  • 2 red or green peppers, roughly chopped 1 medium onion, roughly chopped
  • 1–2 garlic cloves, minced
  • juice of 1 lime
  • handful of fresh coriander, chopped
  • 2 tsp fine sea salt (add more if needed) 1/2 tsp cumin seeds
  • 1/2 tsp freshly ground black pepper pinch of smoked paprika
  1. This is an easy one. Simply mix together all the ingredients in a bowl, then pack into a clean 1-litre jar, making sure you leave 2.5cm of headspace at the top of the jar.
  2. Close the lid and allow to ferment for at least three days at room temperature. Salsas have always been one of the more lively ferments and it makes a lot of noise. As the carbon dioxide escapes it brings some of that lovely juice with it, so place the jar on a dish to collect the juice and open it with care (although personally, I don’t mind being covered in salsa juice).
  3. Once it’s ready, transfer to the fridge. It will keep for at least six months once opened.
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