Fermented Salsa
From Cheryl Paswater from Contraband Ferments
Ingredients
Makes 1 quart
- 1 medium onion, diced
- 2 large tomatoes, diced
- 1 medium green pepper, diced
- 1–2 jalapeños, diced
- Clove of garlic, minced
- Handful of fresh cilantro
- Lemon and lime juice to taste
- 2 teaspoons salt
Instructions
- Mix all the ingredients together.
- Place the salsa in a fermentation container, pressing down to release some liquid. Add a weight so that the vegetables are submerged under the liquid. Add a bit of extra water if needed.
- Ferment for 3+ days at room temperature.
- Remove the weight and move to the fridge and enjoy!
