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Fermented Fruit Salsa

Carol Scheck
A medium-heat salsa, with a fruity sweetness. Fermented for both longer storage, and for your gut health. Lots of goodness all around!
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Prep Time 15 minutes
Additional Time 2 days
Total Time 2 days 15 minutes
Course Ferments

Ingredients
  

  • 4-5 roma tomatoes
  • 1.5 cups pineapple about 1 lb is usually about right
  • 1/2 red onion
  • 1 medium jalapeno
  • juice of 1 lime
  • scant 1 Tbsp kosher salt
  • 2 Tbsp 1/8 cup whey

Instructions
 

  • 1. Sterilize your jar: I do this by placing the jar in a clean sink and pouring about 8 cups of boiling water over the jar. Alternatively, pour the boiling water into the sink and submerge the jar. Remove the jar to a clean towel on the counter with tongs and allow to cool to room temperature.
  • 2. Seed and dice your tomatoes and jalapenos, and dice your red onions and pineapple (or you can use canned pineapple tidbits. It will still be really, really good).
  • 3. Mix your tomatoes, onion, jalapenos and pineapple in a large mixing bowl. Add lime juice and salt and mix thoroughly. Add whey and mix until all ingredients are combined.
  • 4. Place your salsa mixture in your jar. Use a funnel if needed. Add all of the liquid so that the liquid level is at the top of the salsa mixture (it won't be super watery). Press down the salsa a bit if needed to help the liquid come up higher.
  • 5. Lightly cover the jar and leave on the counter at room temperature for 2-3 days. At 2 days, you will likely be able to see a few small bubbles scattered throughout the jar. Begin tasting at 2 days.
  • 6. After 2 days on the counter, you can tightly cover the jar and transfer to the fridge, or leave on the counter for another day or two to allow more fermentation time. Longer fermentation will mean less sweetness to the salsa, as the bacteria continue to eat the sugars in the food.
  • 7. This salsa will keep tightly covered in the fridge for several months (but you'll eat it way faster than that).

Notes

You do need to make your own whey for this recipe. You can do this with either raw milk or plain yogurt. If you are using raw milk, simply pour the milk into a jar, lightly cover it, and leave it at room temperature for 5-7 days, until it fully separates, then use a strainer to separate the curds and whey. To use plain yogurt, place two cups of plain yogurt in a cheesecloth. Tie the cheesecloth and hang it from a cupboard handle with a large bowl underneath it. Let it sit and the whey will drain into the bowl below. Leave it there for 4-8 hours.
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