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Freshly made pico de gallo in a white bowl.
Stephanie

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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Prep Time 15 minutes
Total Time 15 minutes
Ingredients Method

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

Method
 

  1. This makes two batches of salsa. Trust me you’ll want them both!
  2. 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!
  3. 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.
  4. Add lemon juice and salt.
  5. Mix well with a wooden spoon until fully combined.
  6. Divide up evenly and place into two 1 quart jars up to the hip.
  7. 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.
  8. Use a fermentation weight to press down gently to ensure your salsa stays below the brine.
  9. Add fermentation lids and screw on tight.
  10. Let sit in a room temperature dark place for at least 2 days (I prefer 3) to ferment.
  11. Once opened and sampled, place in the fridge for up to 3 months.
No time to ferment? No problem! Serve this easy pico de gallo recipe fresh, a couple hours after making it!