Fermented Salsa
About
This lacto-fermented salsa actually made my eyes widen at the first bite, it’s that good.
The fermentation process mellows the aggressiveness of fresh onion and jalapeño and blends it through the fresh tastes of tomato, lime and coriander.
With none of the added unnecessary ingredients, this gives you a fresh professional tasting salsa that you can feel good about eating for those hot summer days.
Method
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Finely chop all of your ingredients and juice your limes into a mixing bowl.
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Mix in the salt well.
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Pour into a spring form lidded jar and press the ingredients down until the natural juices have risen to cover the top.
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Use a piece of cling film to press down and seal the salsa into the jar, so that no air reaches the ingredients.
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Close the jar and leave to sit for 3-4 days. Then enjoy!
Notes
- Once fermented, this will keep in the fridge for up to 3 months, though I guarantee you’ll eat it faster than that!