It’s summer, so more than likely you’ve got a bowl of ripe red tomatoes and chillies on your kitchen table. Why not get them together for a salsa?!
This is no ordinary salsa. This is a lacto-fermented, put-the-good-bacteria-back-in-your-gut type of tomato salsa. It takes no time at all, and you probably have all the ingredients at hand. Then you just need to throw them together in a jar and let the lactobacilli do the work.
Lacto-fermenting is a traditional preservation method that has many health benefits, like increased immunity, increased vitamin levels and better digestion.
Enjoy your tomato salsa on a BBQ steak, a salad, fish… you name it.
- 3 large tomatoes, chopped
- 1 medium onion, finely chopped
- 1 clove of garlic, minced
- A few chopped chillies (to your taste)
- Bunch of coriander
- Juice of half lemon, or more to taste
- 2 teaspoons of sea salt
- ¼ cup of whey (or use another teaspoon of salt)
Mix all ingredients together and squash into a jar. Make sure everything is pushed under the liquid.
Put the lid on tight, and leave on the bench at room temperature for two days. Then you can taste and store in the fridge.
How easy is that?!
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