Print

Fermented Tomato Salsa

How to make fermented tomato salsa with 6 different flavours

This is a fresh salsa recipe with a twist! Fermenting is an easy and delicious way to blend the flavour of spices and fresh vegetables. The result is a delicious and probiotic chip dip.

Scale

Ingredients

Instructions

  1. Finely chop all the vegetables and mix with the tomatoes paste, cumin and salt. 
  2. Pack into jars for fermenting, leaving headroom as it will bubble. Stir in the cider vinegar. Use a weight to keep the vegetables below the liquid.
  3. Cover the jar to prevent fruit flies from getting in, and leave it to ferment somewhere cool and dark for 2 to 3 days. 
  4. After fermentation either stir the liquid into the salsa or drain it off for a thicker salsa. Store in the refrigerator and use within 4 weeks.

Notes

Keywords: fresh salsa, vegan, gluten free, keto, paleo, whole 30, sugar free, probiotic