Mild Fermented Salsa (with yellow tomatoes)
Want a mild tomato salsa without any heat? Try this simple fermented recipe you can store in the refrigerator for months to come.
Servings: 4 cups
Equipment
- cutting board
- sharp kitchen knife
- measuring cups and spoons
- quart (1 litre) jar with lid
- mixing bowl
Ingredients
- 6 cups diced yellow tomatoes
- 6 tablespoons minced garlic
- 2 cup diced onions
- 1/2 cup minced parsley (packed)
- 4 teaspoons salt
Instructions
- On a cutting board, diced up yellow tomatoes and onions, adding to mixing bowl.
- Finely mince garlic and parsley, also adding to bowl.
- Measure out salt and sprinkle over your salsa.
- Gently stir to combine salt.
- Ladle raw salsa into a quart (1 litre) jar and loosely cover with lid.
- Set jar on a plate or baking dish, and leave to ferment at the back of your kitchen counter for 3-7 days.
- Taste test every day after day 3 and when you're happy with the flavor, refrigerate.
- Will keep in the fridge for 6-12 months.
