Fermented Pico de Gallo

This is a simple recipe, and one that has a lot of flexibility, too. It can be spicy or mild, red or green (tomatillos), garlicky or garlic-free.

Fermented Tomato Salsa
Ingredients:

  • 2.5-3 lbs of tomatoes of choice

  • 1-2 onions (yellow, white, or red)

  • Fresh Cilantro to taste (I use 1/2 cup or more)

  • 1 lemon, juiced

  • 2-3 limes, juiced

  • 2 TBSP celtic salt

  • Spices to taste ( I use salt & pepper only, but cumin, oregano, or powdered chili could be added)

  • Peppers (sweet or spicy…I use jalapeno but sweet peppers work well too if you don’t like spicy!)

Directions:

  • Chop tomatoes, peppers, onion and cilantro (garlic if you decide to use it)

  • Toss all ingredients into large bowl

  • Add the citrus juice

  • Add salt & pepper (other spices at this time, if you like)

  • Pour into quart or half gallon size mason jars and cap

  • Leave on the counter for approximately 2 days

  • After fermentation is complete, store in refrigerator for up to 9 months

www.ozuke.com

FermentsKatharina Kunz