On the second day of January I started a lactobacillus fermentation project with whole Roma tomatoes. Now, a little over two weeks later, I made salsa with a few of them. Fermented tomatoes can be very soft so a salsa is an excellent way to use them. Also, they are best eaten raw to reap the probiotic benefits.
The skins slip off easily. The flavor of the tomatoes is indescribably delicious. Because the tomatoes were fermented whole the brine gives them the perfect amount of saltiness.
To the cut up tomatoes I added chopped fermented red onion, minced fermented garlic, chopped jalapeños, chopped yellow sweet pepper, minced Serrano chiles, sliced green onion and, of course, cilantro.
We enjoyed the salsa with black bean tacos, avocado, radish and cucumber.