I’ll admit, I was a little nervous about fermenting salsa. Would it be frothy, mushy or just plain bad? To my surprise it tastes just like . . . salsa! Good salsa, too. Since I live smack dab in the heart of Tex-Mex country I feel qualified to say that, thankyouverymuch.
If I had known making cultured salsa was this easy I would have done it ages ago. Enjoy!
1 quart mason jar with tight fitting lid
- Four medium or six small tomatoes – cut into halves
- ½ small red onion, chopped (about ¾ cup)
- 2 garlic cloves, chopped
- ½ – 1 large jalapeno, seeded and chopped
- 1 cup cilantro, chopped
- ½ cup parsley, chopped
- 2 teaspoons cumin
- juice of two limes
- 1 Tablespoon unrefined sea salt
- ¼ cup whey
- ¼ cup filtered water
- If you’re using a food processor, add garlic, jalapeno, cilantro, parsley, onion, cumin, salt, whey and lime juice together and pulse until finely chopped.
- Squeeze juice and seeds – as much as you possibly can – from tomatoes and add to food processor. Pulse just a few times – if the tomatoes are pureed the salsa will ferment too quickly.
- Mix all ingredients and fill jar, leaving one inch of space at the top. If you hand chopped the ingredients, mash them together with a meat mallet so that they will release their juices.
- Cover tightly and keep at room temperature for about two days.
- Place in refrigerator to slow down the fermenting process. Technically it should last 2-3 months, but I promise it won’t last that long!