Servings: 12
Ingredients
- 2 tomatoes, chopped
- 1/2 onion, chopped
- 1/3 bell pepper, chopped
- 2 garlic cloves, finely chopped
- 1 1/2 limes, juiced
- salt (free of iodine and anti-caking ingredients)
Equipment
Instructions
- If using a scale, place a medium-sized mixing bowl on a kitchen scale and zero it out.
- Combine the chopped tomatoes, onion, bell pepper, garlic, and lime juice in the bowl.
- Weigh the ingredients in grams, then multiply the total weight by 0.02 to make a 2% brine. This is the amount of salt you’ll need.
- Zero out the scale again and add the calculated salt. Mix thoroughly to combine.
- Optional: If you want a smooth, creamy salsa, transfer the mixture to a food processor and blend until the desired consistency.
- Transfer the salsa to a sterilized or well-cleaned glass jar. Leave at least 1 inch of headspace at the top.
- Optional: Place a piece of cabbage over the salsa and press it down with a fermentation weight to keep the ingredients submerged.
- Loosely cover the jar with a lid. Let it ferment at room temperature (around 68–75°F / 20–24°C) for 2–3 days. Stir daily if you’re not using a weight, especially for creamy salsa, to prevent anything from coming into contact with air.
- After 2–3 days, taste the salsa. Once it reaches the tanginess you like, remove the weight (if used), seal the jar completely, and refrigerate. The salsa will continue to develop flavor slowly in the fridge and can last for several months.
Video
Notes
-If you’re not using a scale, about 2 teaspoons of salt should be sufficient for this amount of vegetables—it will only partially fill a quart jar.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 389mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 10mg | Calcium: 7mg | Iron: 0.1mg
Nutrition values are approximate and may vary.
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