Is there a more universally beloved condiment than salsa? Well, maybe. I didn’t do any research. But I think it’s fair to say that salsa is well loved, and deservedly so. If you haven’t loaded salsa onto your scrambled eggs yet, go do it and thank me later. Then come back, and keep reading for three fermented salsa recipes that will have you chomping at the bit to make your own.
Why Make Fermented Salsa?
I’ve sang the praises of lacto-fermented foods before, and I’m sure to continue doing it for a long time to come. Lacto-fermentation is an ancient process for preserving various foods, in which the food is placed into an environment (usually salty) that allows the proliferation of good bacteria and prohibits the growth of the bad bugs. In addition to lasting longer, lacto-fermented foods can have the following benefits:
- Probiotics: a probiotic food (in short) is one that contains good bacteria. You can consume these in a pill, but fermented food is often a much more effective way. Probiotics support the health of your microbiome, and consequently the health of the rest of your body.
- Nutrient density & bioavailability: fermentation preserves & enhances the nutrient density of food, and the ability of your body to digest and absorb said nutrients.
Frankly, I could never do the benefits of consuming fermented foods justice in a blog post. Here‘s one article that expounds a little further, and there are many more out there.
These three fermented salsa recipes are sure to have you inspired to make salsa at home- and if you already do make homemade salsa, to make your next batch fermented! After all, who doesn’t want to be able to consider chips & salsa their favorite health food? Also, as an added perk, these recipes are very doable with the tools you’ve likely already got in your kitchen.
1. Fermented Bell Pepper Salsa
This fermented bell pepper salsa from Moon & Spoon & yum is blended for a smooth-ish restaurant-style sort of texture. The bell peppers add both flavor and nutrients, and it is the sort of versatile salsa that can perfectly accompany a vast array of dishes!
2. Shatta Sauce (Middle Eastern Chili Paste)
Shatta sauce is a Middle-Eastern chili paste. This fermented hot sauce can be made with red or green chiles, according to your preference. This one is spicy-use it to add some heat to your dishes, especially if you’re cooking Middle Eastern cuisine!
3. Fermented Heirloom Tomato Salsa
This salsa from Sumptuous Spoonfuls is a classic garden-fresh salsa option! You can tailor the spice to your taste by selecting the heat of the peppers you want to include. Make this one when your tomatoes are ripe in late summer, and it will keep for months, without canning (such a perk of lacto-fermented foods!) The fermenting agent in this recipe is salt only.
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What Should I Make Next?
If you haven’t yet, make your own sauerkraut!
Or try lacto-fermented red onions.
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