Kylie’s Yes-It’s-Fermented Salsa
For improved gut function, as a tasty dip, to flavour meals. Yum!
MAKES: approx. 1.5 litres PREP TIME: 10 mins FERMENT TIME: 3 days
1.4 kg fresh tomatoes or 800 gr canned, peeled, whole toms (liquid drained off)
1 small onion, diced (quartered in TMX)
1-2 cloves garlic, diced (whole in TMX)
1-2 chilis, seeds optional, rough chopped
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
Cracked black pepper to taste
Juice of 1 lemon
Juice of 1 lime
1/2 cup whey or sauerkraut juice
1 large bunch of fresh coriander, coarsely chopped
A Thermomix or blender
A 2 litre sealable glass jar, or two smaller jars
Place all ingredients except cilantro in TMX/blender and process until chunkily smooth.
Add coriander and turbo/pulse a few times.
Jar and seal.
Leave to ferment for 3 days at room temperature out of direct sunlight. Remember to “burp” your jar morning and night to prevent a build up of carbon dioxide.
Salsa should then be stored in the fridge and will no doubt be good for longer than it will take you to eat it! i.e. 4-6 weeks as a stab.
As Kylie says, if it’s not rotten .. it’s good! 🙂