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Spicy Fermented Summer Salsa

Prep time: 10 min   |    Cook time: 0 min   |   Ready In: 10 min


  • 1-1/2 lbs tomatoes, diced

  • 1/2 red onion, diced

  • 1 hot pepper, minced

  • 5 garlic cloves, minced

  • 1/2 cup cilantro, chopped

  • 1-1/2 teaspoons salt

  • 1/2 teaspoon ground cumin

  • 1 lime, juiced

  • olive oil for topping

In a medium bowl, combine all the ingredients (except the oil). Pour the salsa into a quart jar and run a knife around the sides of the jar to release any trapped air bubbles.

Add 1/2 inch layer of olive oil on top. Loosely seal the jar with a lid and let it stand at room temperature – out of direct sunlight – for a few days.

Taste the salsa after 3-4 days (the warmer the room, the faster the salsa will ferment) if it hasn’t developed a bold & tangy flavour, leave it out for up to one week.

Refrigerate once the salsa reaches peak flavour.

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