You will love this wild fermented salsa without whey. It is packed with nutrients, natural probiotics and live enzymes! The wild fermented salsa is delicious, good for digestion, and free of all major allergens, such as gluten, dairy, eggs and nuts. You can make it in the fall with tomatoes that are harvested during peak season, and eat it in the winter. Or you can make it all year round. Once you try the probiotic guacamole combining avocado and this fermented salsa, you will be amazed how nature has rewarded us with foods so tasty yet nutritious!
Remove and discard ends of the tomatoes where stems are attached. Save the juice and seeds of the tomatoes in a small bowl. This way you won’t waste all the juice and make a big mess when dicing the tomatoes. Dice the tomatoes and store in a large bowl.
Dice 1-2 onions, and add them to the large bowl with the tomatoes. Save rest of the onions for blending later. I like to see chunks of onion in the salsa, and also like the flavour of the onion blended in the sauce, therefore I divide them to dice half and blend the other half. For simplicity, you can choose to dice all the onions or skip this step.
Remove and discard seeds and stems of the sweet peppers and jalapenos. Put sweet peppers, jalapenos, garlic cloves, rest of the onions in the food processor. Add the saved tomato juice from step 1 to the food processor. I use all the juice of the “San Marzano”, but other tomato variety may produce too much juice. In that case, you can leave some juice out, else your salsa will be too runny. Pulse the food processor until all the ingredients are evenly mixed, but not to turn it into a smooth blend. It should resemble a thick sauce with small chunky bits insides.
Add the mixture from the food processor, chopped cilantro, sea salt, ground cumin into the large bowl where the diced tomatoes and onions are stored. Combine all ingredients well.
Fill the salsa in glass jars. Make sure to push down the salsa to release all trapped air and have the vegetable chunks submerged under the juice. You want to fill the jars close to the top, leaving roughly an inch of air space to the rim. Seal the jars loosely so that air can escape, otherwise you will need to open the jar every day or 2 to release the pressure.
Let it sit in a dark spot away from heat for 3-5 days. If your house is cold or if you like your salsa more tangy, then you should ferment the salsa on the longer side of this range. Otherwise, you can ferment it for a shorter amount of time. It’s normal to see air bubbles produced in the salsa around day 3 – this is a sign of fermentation and will continue for a few days – you may need to push down the salsa gently with a fork to help release the air. You can taste it daily until it reaches the acidity you desire, and then move the salsa jars to cold storage to slow down fermentation.