Fermented Salsa — Garden to Jar in One Afternoon

When summer gardens overflow with tomatoes and peppers, Amish homesteaders make fermented salsa by the gallon — raw, alive, and far more complex than cooked salsa.

Ingredients

• 4 cups diced ripe tomatoes (about 600g)
• 1 cup diced onion
• 1/2 cup chopped jalapeño or other hot peppers
• 3 cloves minced garlic
• 1/4 cup fresh chopped cilantro
• Juice of 2 limes
• 1 1/2 teaspoons sea salt

Method

1. Mix all ingredients together.
2. Pack into a quart mason jar, pressing down so juices rise and cover the vegetables. Add a splash of saltwater brine if needed.
3. Cover loosely or use a fermentation lid. Sit at room temperature 2 to 3 days.

Keeps in the fridge several weeks, though it rarely lasts that long.

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