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
- 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.
- 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).
- Once it’s ready, transfer to the fridge. It will keep for at least six months once opened.