Fermented Tomato Salsa Recipe
Add fermented food to the family table using this simple recipe!
Servings: 8 cups
Ingredients
- 6 C diced tomatoes
- 2 C diced sweet onion
- 4 garlic cloves
- 2 tablespoons dill (or your herb of choice)
- 2 teaspoons salt
Instructions
- Rinse tomatoes and remove cores
- Dice into 1 inch squares and place in a mixing bowl
- Peel onion and garlic cloves
- Dice alliums into small pieces and add to tomatoes
- Measure out salt and add to salsa
- Sprinkle herbs on top
- Stir everything in well
- Ladle salsa into jars
- Pack salsa down until the top is covered by juices
- Cover with canning lid and metal band, being sure to tighten things down
- Leave jars to ferment at the back of your counter for 2-4 days
- Break the seal every day to release any build up that may occur
- Taste test after day 2 for a light, tangy flavor and leave for no more than 4 days
- Store jars of salsa in a cold room or the refrigerator
- Use in 3-4 month's time
