Fermented SalsaOn Apr 10, 2014 Recipes | Sides 17 Comments Tags: Fermented Foods, Real Food, Recipes
This is some seriously good eats so don’t let the name fool ya’! Once you make this salsa you won’t want to buy salsa ever again!
This salsa involves a two-step process. First, fermenting chopped onions in kombucha vinegar. This is where all the lovely probiotics start to have a party getting ready to keep your digestive system happy and healthy. (If you don’t have kombucha vinegar you can substitute 1/4 cup good quality apple cider vinegar and 1/4 cup filtered water for the 1/2 cup of kombucha vinegar. You will get a tasty salsa this way, but it won’t be fermented.) The second step is to combine the fermented onions with the remaining ingredients.
Active work time: 10 minutes
Fermenting time: 12-48 hours
18oz jar Diced Tomatoes
½ cup Kombucha Fermented Onions
1-2 Whole Pickled Jalapenos
3-4 Cloves Garlic
1 Large Handful Cilantro
1-2 tsp Sea Salt
Kombucha Fermented Onions
1 Onion, chopped
½ cup Kombucha Vinegar
½ cup Filtered Water
Place onions in a jar and pour in kombucha vinegar and water. Cover jar tightly with a lid and allow to sit at room temperature for 24-48 hours, place in the refrigerator until ready to eat.
Combine tomatoes, ½ cup fermented onions along with the kombucha liquid, jalapenos, garlic, cilantro and salt in a food processor or blender. Process until desired consistency.
Note: If you have time you can allow the salsa to continue to ferment by leaving the salsa at room temperature for an additional 12-24 hours before storing in the refrigerator. (I often make this salsa in the morning so that it can sit at room temperature before I serve it at dinner.)