Tomato Fermenting Safety
Never ferment green tomatoes that have been hit by frost. Be sure to wash produce well, removing stems and blemished spots before proceeding with the following recipe.
Fermented Salsa with Green Tomatoes
To make this recipe you’ll need:
- 10 C green (or slightly ripening) tomatoes
- 5 C green tomato puree
- 2 C onion
- 1/4 C garlic
- 1/8 C fresh diced jalapenos (if jalapenos are not to be had, add 1/4 C dried red pepper seeds)
- 2-3 C loosely packed parsley or 1-2 C cilantro
- 1/2 C salt
Directions: dice tomatoes, measuring amounts as you go. Dump 10 C into a large bowl. Place whole tomatoes in a blender and blend, blend, blend until you have 5 C puree. Combine with diced tomatoes.
Peel onions, then cut them into quarters. Pulse in a blender, keeping them chunky. Measure out 2 C and add to tomatoes. Do the same with your garlic.
Dice up 1/4 C of jalapeno peppers. Wash parsley (or cilantro) and finely dice. Measure out the salt and mix all three into your salsa.
How to Ferment Your Salsa
When thoroughly combined, ladle salsa into quart or pint jars. Leave 3-4 inches of head space. As tomatoes ferment they will expand!
Wipe the rim of each jar and seal with canning lids. Fermentation should begin in 3-4 day’s time.
Be sure to store jars in temperatures between 60-75F to ensure the proper bacteria takes over.
As good bacteria begins to work in your ferments, a gas buildup will occur within each jar. Break the seals every day until the buildup ceases.
At this point, jars should be moved to a refrigerator or to the cold room for winter.