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Lacto-Fermented Rustic Salsa

Salsa Lacto-Fermented

Spring is in the air! And this Lacto-Fermented Salsa recipe will surely get you in the mood for fresh flavors and warm get-togethers. This recipe is one of my favorites, as it requires very little prep work and it’s packed with a probiotic-kick to keep your gut healthy. Put on top of your favorite Mexican and Spanish dishes, add to scrambled eggs, dip veggies or chips into it – whatever any other salsa can do, this salsa can do better.

Did I mention you can whip this together quickly, ferment it (find out what that means here), and then store in the fridge or freezer for 3 to 4 months? Plus, you only need a few ingredients and I promise you won’t be chopping until your wrists hurt. Let’s make some delicious fermented salsa!

Lacto-Fermented Rustic Salsa

Equipment

Food Processor (here’s what I use)
Large Glass Bowl
Mason Jars or Ferment Jars

The Players

6 medium organic tomatoes, halved
1 large organic onion, peeled and halved
4 organic sweet bell peppers; stem, pith, and seeds removed
4 organic cloves of organic garlic, peeled
1 (to 2) small organic jalapenos (depending on how hot you like it), stem and seeds removed (optional)
2 teaspoons sea salt (where to buy sea salt)
4 tablespoons liquid whey or Veggie Starter Culture (where to buy starters)
filtered water, if needed (see what water purifiers I recommend)

The How-To

1. Get your food processor ready with the regular blade attachment. Process the tomatoes first, blending until the juices release and the tomato chunks are at your desired size (I love small bits, but you can always go bigger). Transfer to the glass bowl.

2. Repeat the same process as with the tomatoes with the onion, bell peppers, garlic, and jalapenos. Transfer all ingredients to the glass bowl, add the sea salt and liquid whey. Mix well until everything is evenly distributed.

3. Distribute the prepped salsa equally between two one-quart mason jars. Be sure that the salsa is covered with the salsa liquid by at least 1 inch, if it is not and there is not enough liquid, add filtered water as needed. Allow to ferment on the counter for 2 to 3 days and then transfer to your refrigerator. Now your lacto-fermented salsa is ready to eat. Enjoy!

Lacto-Fermented Rustic Salsa

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Hello, my name is Katie and I am on a real food and unprocessed living journey. I share my journey on my blog, Girl Meets Nourishment. I am getting back to the basics preparing food the old-fashioned way and discovering new ideas for a healthy life. This veteran vegetarian of nine years now proudly eat lots of butter, takes cod liver oil, drinks kombucha, eats grass-fed meats, and all that is nourishing. This journey has opened me up to a new world filled with the wisdom of generations before me. I want to try these out-of-the-ordinary old-fashioned recipes and make them into my modern nourishment – making real food from real things in real time. I am also getting back to the basics with what we use in our everyday life, making our home as unprocessed as possible.
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11 Responses to Lacto-Fermented Rustic Salsa
  1. David
    April 3, 2014 | 12:07 am

    We make our own saur kraut. Can we use juice from this instead of the whey?

    • Kristen Michaelis
      April 3, 2014 | 12:12 am

      Absolutely! You can also use commercially available vegetable starter cultures, like the ones I recommend here: http://www.foodrenegade.com/real-food-resources/#starters

      • David
        April 4, 2014 | 12:59 am

        Awesome – we’ll try it and report back. One more question: kraut takes longer than two days (even a small jar ferments for a couple of weeks) – why is the time so short for this Salsa recipe?

  2. Jake Schiefer via Facebook
    April 3, 2014 | 11:07 am

    Ashley Bourke

  3. Sarah Auzina
    April 3, 2014 | 1:02 pm

    How does it taste compared to non-fermented salsa? I love the idea of fermented foods- I make kombucha, jun, my own yogurts and such. I’d like to incorporate more ferments into my diet, but I’m ridiculously picky about veggie textures and flavors and I’m afraid to make a batch of fermenty veg and be disgusted.

    • Kristen Michaelis
      April 3, 2014 | 3:32 pm

      It tastes the same, maybe it has a bit more bite. Basically, you’re fermenting it to get the sour zing that you’d otherwise get from lemon/lime juice.

  4. Jessica T
    April 3, 2014 | 1:03 pm

    Thank you for the great recipe! Can’t wait to try it out. My family loves salsa and fermented is even better.

  5. Leona Liz Gonzagowski via Facebook
    April 3, 2014 | 1:43 pm

    Fermented

  6. Marcia
    April 3, 2014 | 3:30 pm

    Just curious what the impact of freezing is on the beneficial bacteria? Are they destroyed by the process, or do they just go dormant?

  7. Diana B
    April 6, 2014 | 10:06 pm

    I have some frozen tomatoes & peppers in my freezer from last year’s harvest. Think they would be OK to use in a recipe like this or would I be better off doing a cooked salsa recipe? And if I do a cooked salsa recipe, do you think I can then lacto-ferment it?

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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