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INGREDIENTS
~ For 2 servings ~
(¼ cup per serving)
2 large tomatoes, finely chopped
1 yellow bell pepper, finely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
1 jalapeño, de-seeded, finely chopped
1½ lime, juiced
¾ cup fresh cilantro, finely chopped
2 Tbsp water, as needed
1 Tbsp fine sea salt
½ tsp chili powder
½ tsp ground cumin
DIRECTIONS
1. Add all the ingredients to a large bowl.
2. Stir until the salsa starts to release some of its juices.
3. Transfer to a 1-litre jar. Pack down the veggies as well as possible*.
4. Use a fermenting weight to make sure all the veggies are submerged in the brine. If needed add a little bit of water to cover all the veggies**.
5. Close the lid and let ferment on the counter for 2 days. Make sure to open the lid once a day to "burp" the ferment and to check for bubbles***.
6. Taste test the salsa often, and if the fermenting is to your liking transfer the jar to the fridge****.
7. Serve as desired with your favourite nourish bowl, on tacos, or enjoy with some simple tortilla chips.
NOTES
* Use a clean, non-metallic jar to prevent reactions with the salt or acid.
** If you don’t have fermenting weights, you could use a large slice of bell pepper on top of the salsa to press the salsa down well and submerge it below the brine.
*** Throughout the fermentation process, check the salsa and make sure all the vegetables are still submerged under the brine. Things will mold if they go above the brine or if there is no liquid at the top.
**** If your space is very warm, fermentation may take as little as one day.
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