SPICY FERMENTED Summer salsa

I am from Texas so naturally I like spicy things and Mexican food is a staple where I come from and that includes one of my favs... Salsa! The same bacteria and yeasts that give kraut and kimchi their distinctive flavor also give this salsa a bright and tangy note. It’s lively on the taste buds without being too sour or too salty.

Fermented salsa undergoes the same process of lacto-fermentation as sauerkraut. Simply by letting your salsa sit out for a few days, you’ll encourage all kinds of beneficial bacteria in the mix, creating a powerful probiotic.  

SPICY FERMENTED SALSA
Makes 1 quart

Ingredients

1 1/2 pounds tomatoes, diced
1/2 red onion, diced
1/2  to 1 jalapeño pepper, minced (since some jalapeños are hotter than others, I recommend a taste test before putting the whole thing in there)
1/2 serrano pepper, minced
5 cloves garlic, minced
1/2 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon pickling salt or sea salt
Juice from 1 lime
Extra-virgin olive oil

My family and I are looking forward to tasting the results of this project and getting a little taste of home in the process. Can't wait to share it with everyone, fingers crossed!