Easy Fermented Pico De Gallo Salsa
Delicious authentic Pico de Gallo Salsa, that is fermented to give your gut a boost!
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Servings: 0 Two 1 Quart Jars
Ingredients
- 5 medium vine ripe fresh tomatoes
- 1 medium yellow onion
- 3 garlic cloves
- 2 bunches of fresh cilantro don't skip!
- 2 jalapenos seeded and spines removed if wanting a milder taste
- 2 ¼ teaspoons of Himalayan salt
- 2 tablespoon fresh lemon juice or lime juice
Instructions
- This makes two batches of salsa. Trust me you’ll want them both!
- Dice all fresh produce and add to a large bowl or pulse them a couple of times in a food processor, make sure to keep it chunky!
- Try to salvage as much liquid from the tomatoes as possible, as this will help create the brine. Transfer the ingredients into a mixing bowl.
- Add lemon juice and salt.
- Mix well with a wooden spoon until fully combined.
- Divide up evenly and place into two 1 quart jars up to the hip.
- CAN SERVE AND ENJOY AT THIS POINT IF THERE IS NO DESIRE TO FERMENT. I SUGGEST PLACING IT IN THE FRIDGE FOR A COUPLE OF HOURS BEFORE ENJOYING SO THAT THE FLAVORS MELD TOGETHER.
- Use a fermentation weight to press down gently to ensure your salsa stays below the brine.
- Add fermentation lids and screw on tight.
- Let sit in a room temperature dark place for at least 2 days (I prefer 3) to ferment.
- Once opened and sampled, place in the fridge for up to 3 months.