Fermented Tomato Salsa
Dearbhla Reynolds’ book The Cultured Club was the first book I bought when I started fermenting, and this Fermented Tomato Salsa has become infamous over the last few years. Ive played around with lots of variations over the years, and it is such a fun one for when you get experimenting with flavours.
At last, Im sharing with you the most addictive, fun, full-proof ferment there is out there. A very special thank you to the lovely Dearbhla for letting us share it with the greater Gutsy gang. Enjoy!
~ Gutsy Flora
Fermented Tomato Salsa
INGREDIENTS
8-10 ripe tomatoes, roughly chopped
2 red or green peppers, roughly chopped
2 medium onion (I use red ones) roughly chopped
1-2 garlic cloves, minced
Juice of 1 lime
Handful of fresh coriander, chopped
2tsp fine salt (I use himalayan)
1/2 tsp of cumin seeds
A turn or two of freshly ground
A pinch of smoked paprika
EQUIPMENT
1L Clip-top jar (cleaned a 1L clip with hot soapy water, rinsed well and allow to dry)
METHOD
1. Prepare your veggies and herbs. Cut them into chunky dice, and tip them all the into a bowl, along with everything else and stir.
Leave it for around half an hour – this will bring out extra liquid from the veggies.
2. Pack the salsa into a clean jar, leaving at least 2.5cm headspace at the top of the jar. Try to ensure your veggies are submerged in the juice. Place a yoghurt lid (cut to size), or a weight (from www.gutsy-uk.com), or slice the top off an apple - and place it on top. Here are some weight you can use.
3. Close the lid and leave to ferment at room temperature for at least three days.
Salsas have always been one of the more lively ferments and it makes a lot of noise and brings some of that lovely juice with it, so place the jar on a dish to collect the juice.
4. After 3-4 days you can taste the salsa (open with care). It should be gently fizzing and tangy. Once it’s ready, transfer to the fridge. It will keep for at least six months, but you will eat it before then!
RECIPE CREDIT
Recipe © Dearbhla Reynolds + Recipe Photography by © Gutsy Flora. All rights reserved.