Fermented Salsa
Photo: Webaware, Public domain
This fermented salsa turns raw tomatoes, peppers, onion, garlic and cilantro into a tangy, sharp sauce without any cooking. The vegetables carry enough of their own microbes to start fermenting in a jar on the counter, and you can watch the bubbles rise through the glass. Use non-iodised salt, since iodine slows the process. It tastes best within a few days, and turns more sour the longer it sits in the fridge.
Instructions
Wash and dry a large 1 litre preserving jar and a large mixing bowl. Dice the tomatoes. Quarter and slice the capsicum.
Slice the chiles finely, removing the seeds if you prefer a milder salsa. Wash your hands right after cutting them and keep them away from your eyes and face for some time, because chile juice on the skin causes a painful burn.
Peel and finely chop the onion and garlic, then roughly chop the cilantro. Put everything in the bowl with the salt and any spices, and mix well.
Pack the mixture tightly into the jar, leaving 1 cm of space at the top. Cover the jar with a cloth or cling wrap rather than a sealed lid, and stand it in a bowl or on a plate to catch any juice that overflows.
Leave the jar at room temperature for 2 to 3 days, depending on the climate. You will see bubbles rising through the side of the jar once fermentation is under way, and the salsa is ready when it tastes pleasantly tangy.
Wipe any liquid from around the jar, put the lid on tightly and move it to the refrigerator. It keeps well there but slowly keeps fermenting, so it grows more sour as time passes.
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