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Fermented salsa start

Fermented Salsa

Fast to make, but with some waiting time involved. This is the salsa to use when you are preparing a large party and want to minimize on cooking and last minute prep. A good way to use up surplus tomatoes.
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Prep Time 30 minutes
Fermentation 2 days
Servings: 20
Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 lbs cherry or grape tomatoes chopped
  • I garlic bulb minced 3” bulb
  • 1 hot pepper My preference is a “Salsa Pepper” a variety bred specifically for this purpose
  • 2 ounces minced cilantro approximately 1 cup if roughly chopped for measuring before being minced
  • 12 oz red onion chopped
  • 2 juice of limes
  • 1 TB Kosher sal Diamond is a highly recommended brand

Method
 

  1. Because texture plays such an important role in a recipe of this nature, I highly recommend varying the size of the components in this.
    You should mince the garlic finely for distribution through the dish, given it's power.
    The tomatoes, onions, and cilantro should all be both chopped and minced. I like to have half of each finely minuced and half roughly chopped.
  2. Once all ingredients are prepared, put them together in a container for fermenting.
    Because this is only a two day ferment, I recommend using a fermenting lid. For longer ferments, vacuum sealing is an excellent option.
  3. I like to layer the ingredients simply for visual reasons while the ferment is happening.
  4. Keep the jar on a shelf away from sunlight. After two days, put it in the refrigerator.
  5. In theory, this will last a couple of months, but as the fermentation continues, albeit slowly, it is less appealing (at least in our household) after a week or 10 days. At this point, we add it to a pizza or pasta sauce.