It has been awhile since I’ve made a fermented salsa. A homemade salsa usually gets eaten the same day it is prepared or shortly thereafter, but when there is an abundance of ingredients for a larger batch of salsa a short period of fermentation can significantly lengthen its refrigerator life. This is especially meaningful with an ingredient like cilantro which would normally deteriorate rapidly.
There are probiotic health benefits to fermentation as well. The health tradeoff is the amount of salt needed to provide a proper environment for fermentation and preservation. Whey can be used to introduce good bacteria and promote fermentation, lessoning the amount of salt needed.
For fresh ingredients in this salsa I used chopped ripe jalapeños, tomatoes, onions, garlic and cilantro. Before adding the ingredients to the bowl I set the bowl on the weigh scale and set the needle to zero in order to calculate the amount of salt.
To the chopped veggies I added the juice of half a lime, 1 tablespoon turbinado sugar and coarse sea salt (slightly less than 2 % of the weight of the other ingredients).
At this point we have what is known as “Pico de Gallo.” This could be fermented as it is, but for more of a salsa consistency I plunged the hand blender a few times rendering it partly blended / partly chunky.
This could, of course, be enjoyed now as a fresh salsa, and indeed I did enjoy eating what wouldn’t fit in the jar. The jar was left loosely capped on the counter to ferment overnight and much of the next day before being refrigerated. This salsa could keep in the refrigerator for a month or more if not used up by then, which, I assure you, it will be!