Fermented Salsa
This fizzy, naturally fermented, probiotic-rich salsa is filled with super delicious flavors with a lot of depth, and a touch of spice! Whether you’re a seasoned fermenter or new to fermentation, this cultured bell pepper and cherry tomato salsa could not be easier to make, and is filled to the brim with deliciousness and health!
Servings: 20 servings
Calories: 11kcal
Equipment
- Jar
- Coriander
- Cayenne
- Salt
Ingredients
- 4 cups cherry tomatoes
- 3 green bell peppers roughly chopped
- 4 garlic cloves
- 1/2 onion
- 2 1/2 teaspoons sea salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
Instructions
- Combine all of the above ingredients into a blender or food processor.
- Blend until desired texture (chunky or smooth) is achieved.
- Pour into a clean jar(s).
- Cover with a cheesecloth or screw on lid (see tips above in post).
- Place on the counter or in a cabinet away from direct sunlight at room temperature.
- Let ferment for 1-3 days, or until desired flavor is achieved.
- When you are happy with the taste and fizziness of your salsa, screw on lid and place into the refrigerator.
- Enjoy!
Video
Notes
Please be certain to read the ‘Tips’ section above in the post for optimum results!
You might also like: Fermented Habanero Hot Sauce
You might also love: Honey Fermented Ginger.
Also see: Pickled Cabbage
Nutrition
Serving: 0.5cup | Calories: 11kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 22mg | Calcium: 7mg | Iron: 1mg