Chef: Erica Podlowski
Prep Time: 15 minutes
Total Time: 15 minutes (+ 2 days fermentation)
- Large glass jar
- Fermentation lid
- Large bowl
- Cutting board
- Measuring spoon
- 2 cups tomatoes, diced
- 1 bell pepper, diced
- 1/2 white onion, diced
- 1/2 lemon or lime – lime is more ideal.
- 1-2 cloves of garlic, depending on preference.
- 1 jalapeno, diced
- 1/4 cup chopped fresh cilantro or parsley (optional)
- 2 tsp non-iodized salt
- Dice tomatoes- try to get as much of the juice in the bowl as possible. This will just help create more brine, which is important, since we want to keep the salsa submerged below the brine. If your tomatoes aren’t that juicy, you could always add water later.
- Add remaining vegetables, garlic and hot pepper to the bowl.
- Squeeze in lemon/lime juice and add 2 tsp salt and mix well.
- Add salsa to a large glass jar and place weight on top, making sure the vegetables are submerged under the brine. Cover the jar with a loose lid
- Leave on the counter at room temperature for 2 days to allow the good bacteria to take over. Store in the refrigerator for up to 3 months!