This text is part of the special book Plaisirs
This recipe is prepared very quickly and ferments just as quickly. Above all, it is terribly good, even addictive! Don’t be surprised if you devour it very quickly.
Preparation : 20 minutes
fermentation: 1 week
Yield : 1 liter of salsa
Ingredients
• 4 onions
• 4 garlic cloves
• 1 small bunch of coriander
• 1 small hot pepper (optional)
• 4 medium tomatoes
• 4 tsp. 1/2 tsp (about 20 g) salt
• Juice of 1 lime or 1 lemon
Photo: Fermentation Revolution
Lactofermented tomato salsa
Preparation
1. Chop the onions, garlic, cilantro and chilli, then set aside in a medium bowl.
2. Crush the tomatoes in a food processor and add them to the bowl.
3. Add the salt and lime juice, then mix all the ingredients well.
4. Fill the jars up to 2 cm from the top, tamping the contents to release the air bubbles.
5. Close the jars tightly and place them on a plate (in case of overflow). Then leave to ferment at room temperature, in the shade. If the lid bulges, let the gas out by unscrewing slightly and screwing back on immediately.
The salsa is consumed after a week of fermentation and can be kept for four months in the refrigerator. It is perfect to accompany a Mexican meal or to eat plain with chips corn.
To see in video