Wild Fermented Tomato Salsa (Print Version)
# Ingredients:
→ Produce
01 -
2.7 kg firm tomatoes (preferably San Marzano variety), ends removed, diced, juices and seeds reserved
02 -
450 g red onion, divided, half diced and half reserved for blending
03 -
450 g sweet red peppers, seeds and stems discarded
04 -
4 jalapeños, seeds and stems discarded
05 -
12 garlic cloves, peeled
06 -
2 cups (approximately 60 g) fresh cilantro, finely chopped
→ Seasonings
07 -
4 tablespoons sea salt
08 -
1 teaspoon ground cumin
# Instructions:
01 -
Remove and discard the stem ends from the tomatoes. Reserve the juice and seeds in a separate bowl to minimize waste and mess. Dice the tomatoes and place them in a large mixing bowl.
02 -
Dice half of the red onions and add them to the tomatoes in the bowl. Reserve the remaining onions for processing with the peppers and garlic.
03 -
In a food processor, combine the remaining red onions, sweet red peppers, jalapeños, garlic cloves, and the reserved tomato juice and seeds. Pulse until the mixture is well mixed but retains a chunky texture, not completely smooth.
04 -
Add the processed mixture, chopped cilantro, sea salt, and ground cumin to the bowl with the diced tomatoes and onions. Stir thoroughly to evenly incorporate all components.
05 -
Transfer the salsa into clean glass jars, pressing down to eliminate trapped air and ensure the vegetables are submerged under the juices. Leave approximately 2.5 cm of headspace. Seal jars loosely to allow gas to escape during fermentation.
06 -
Place the jars in a dark, cool area away from direct heat for 3 to 5 days. Check daily for fermentation activity, evidenced by air bubbles. If necessary, gently push down the salsa with a fork to release air. Taste daily and refrigerate once the desired acidity is achieved.
# Notes:
01 -
For tangier flavor, extend fermentation to five days, especially in cooler environments.
02 -
Leaving jar lids slightly loose prevents pressure buildup and reduces the need to manually release gases.