This Fermented Garden Salsa uses fresh veggies out of your garden to make a tangy, effervescent salsa like no other! Great for gut health of just a refreshing snack with chips, our salsa will put your surplus of tomatoes and peppers to good use.
It also uses tomatillos, one of Cortney's favorite things to grow in the Gather Garden. Did you know that they grow great here in Colorado and usually produce bumper crops? But these little gems are not tomatoes at all. They do live in the nightshade family, however, they are in the same genus as gooseberries (makes sense when you thing about the husks, right?!). My favorite tip for getting off those papery husks? Put them in a bowl with some cold water and then peel. The husks come right off!
· 1 pound tomatoes, chopped
· 1 pound tomatillo, chopped
· 2 bell peppers, 1 red and 1 green, chopped
· 2 serrano peppers, sliced thin
· 2 medium onions, chopped
· 4 cloves garlic, minced
· ½ bunch of cilantro, chopped
· Zest of: 1 orange, 1 lemon, 2 limes
· Juice of 1 orange
· 2/3 c. lemon juice
· 2/3 c. lime juice
· 1 tsp. salt (NOT IODIZED)
· 1 tsp. black pepper
· ½ tsp. ground cumin
1. Start by sterilizing your fermenting crock (I run mine in the dishwasher without soap), set aside.
2. Next chop all of your vegetables and herbs and place in a bowl. Zest the citrus over the vegetables and then add the juices, salt, pepper, and cumin. Mix together well to combine and then place everything in your fermenting crock. Use the weights to push down on your vegetables until enough liquid releases that everything is submerged. Wipe down the sides of the crock with a hot damp cloth making sure not to have any food residue on the walls of the crock.
3. Let sit at room temperature (out of direct sunlight) for a minimum of 3 days or up to a week. When the desired sourness has been achieved, remove from the fermenting crock and place in a jar and keep in the refrigerator. Salsa will last for 2 weeks covered.