Fermented Salsa

Fermented Salsa

From Cheryl Paswater from Contraband Ferments

Ingredients

Makes 1 quart

• 1 medium onion, diced
• 2 large tomatoes, diced
• 1 medium green pepper, diced
• 1–2 jalapeños, diced
• Clove of garlic, minced
• Handful of fresh cilantro
• Lemon and lime juice to taste
• 2 teaspoons salt

Instructions

1. Mix all the ingredients together.
   
   
2. Place the salsa in a fermentation container, pressing down to release some liquid. Add a weight so that the vegetables are submerged under the liquid. Add a bit of extra water if needed.
   
   
3. Ferment for 3+ days at room temperature.
   
   
4. Remove the weight and move to the fridge and enjoy!