Tomato & Parsley Salsa

Salsa takes time to process (as does anything tomato based), whether using the waterbath or pressure canning method. If you have a cold room available, fermenting your salsa is a way to cut back on time and energy spent. Plus, you get the raw, real nutritious deal with ferments!

Fermented salsa has its own unique flavor. Its delicious, but different, so very different from traditional canned flavors. If you’ve ever had whole fermented tomatoes, its similar but even more flavorful. For those whose palates are not acclimatized to the flavor, make a very small batch to test the flavor before jumping in with all your tomatoes! 

 

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Fermented Tomato Salsa
  • 20 C chopped tomatoes
  • 18-20 medium size garlic cloves
  • 4 C finely diced onion
  • 4 C loosely packed parsley (or 2 C cilantro)
  • 1/4 C +3 Tbs salt
  • 5 tsp chili seed OR 2-3 jalapeno peppers, diced

Directions: wash tomatoes and dice to the desired size. If ya like chunky salsa, make them big! Dice onions and measure out 4 C. Dice garlic cloves. Bunch parsley and finely chop, measuring out 4 C. Mix everything into tomatoes. Add salt and dried chili pepper seed. If using jalapenos, dice ’em finely. Thoroughly mix into the tomatoes.

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We prefer to place salsa into 1 quart jars with old canning lids for fermentation. Let them go for 10-14 days, remembering to break the seal each day. When gasses stop building, move to cold storage. Whenever you need salsa, remove a jar for use and keep in the refrigerator until gone. Don’t forget to give a big “HURRAH!” for fermented food each time you pull out another jar!

This recipe makes approx 5 quarts (10-11 pints) of salsa

Fermented Tomato Salsa

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