Purpose
The main challenge with salsa is typically the white vinegar and processed sugar, along with other ingredients like smoke. These are all very hard on your digestive system, but they can be very simply switched out for more health-promoting ingredients with absolutely no sacrifice to taste.
Fermenting this recipe takes the nutrition and digestibility to a whole new level.
Fermented Salsa
- Food processor
- Medium bowl
- 1 quart glass canning jar
- 1 medium onion (diced)
- large tomatoes (diced)
- 1 medium red pepper (diced)
- 1-2 jalapenos (diced)
- Clove of garlic (minced)
- Handful of fresh cilantro
- Lemon and lime juice to taste
- Starter culture such as Body Ecology Veggie Culture Starter
- Follow directions on your specific culture starter.
- Mix all chopped veggies in bowl, or put in food processor, depending on your desired texture.
- Add culture starter.
- Place salsa in jar and fasten lid.
- Ferment for 4–7 days at 72 to 78 F.
- Move to the fridge where it will keep for several months.
- Drain off excess fluid from fermentation, if desired.
Enjoy with organic, non-GMO corn chips or in a variety of dishes that require a bit of spice!
Derek Henry is a holistic health coach with Healing the Body. For more information, visit HealingTheBody.ca
