Lacto-fermented Roasted-Tomato Salsa *
June 18, 2010 by Shannon
Filed under *S & G Free*, Condiments, Condiments & Dressings*, Condiments & Spreads, Dips, Dressings & Sauces, Lacto-fermentation, Lacto-fermentation*
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We love salsa in our family, especially this lacto-fermented salsa….and it’s sooooo good for you 
We put it on everything from tacos and burritos to scrambled eggs. This salsa is about a medium heat level. You can adjust the heat and seasonings in this salsa to suit your tastes by adding more jalapenos and/or more ground cayenne pepper. When it’s warm out, in the summer months, we sometimes like to roast everything on the grill to avoid using the oven.
- 2 pounds Roma tomatoes (about 8 to 10), sliced in half length-wise
- 4 large cloves garlic (do not peel)
- 1 medium onion (yellow or red), sliced into thick rings but not separated
- 2 jalapeno peppers, left whole
- 1 small bunch cilantro, or to taste
- 2 Tablespoons lemon or lime juice
- 1 teaspoon cumin
- 1/2 teaspoon mexican oregano
- pinch (1/16 tsp.) ground cayenne pepper, or more to taste
- 1 Tablespoon unrefined sea salt, such as RealSalt or Himalayan Salt
- 4 Tablespoons whey (see how to obtain whey)
Other Items you will Need:
1-quart glass mason jar, with metal lid and outer ring
OR
1-quart sized Fermented Vegetable Master jar (these work really great at keeping any scum or mold off your fermenting vegetables)
Preheat broiler to 500F. Have ready a large heavy-duty baking sheet.
Gently smash cloves of garlic with the back of a spoon or drinking glass, leave skins on.
Place tomato halves on baking sheet (cut side up), along with the sliced onion, garlic cloves, and jalapeno peppers. Place baking sheet in oven, directly under broiler, checking on them every 5 minutes. Turn as needed, when tops are browned and/or bubbly. Brown both sides, removing any pieces as necessary when they are finished.
Place broiled peppers into a plastic zip-top bag and seal. Allow to steam for 5 minutes. When done steaming; peel off the skin and remove stem, seeds, and membrane. Meanwhile mince all the vegetables (be sure to peel garlic first) to desired size*.
*NOTE: If you have a food processor, mincing the vegetables is very easy and quick to do. Just pulse all ingredients, individually in the food processor. It is important NOT to mince them all at once, or you will end up with half the ingredients turned into a puree before the other half gets to the size you want.
As you mince each ingredient (tomatoes, garlic, onion, peppers, cilantro) add it to a medium mixing bowl. When everything is minced and added to the bowl, add the lemon (or lime) juice, cumin, and oregano; stir gently to combine. Stir in the whey and sea salt. Taste and add ground cayenne pepper as desired.
Pour salsa mixture into a quart-sized mason jar, screw-on lid with metal band. OR Use a quart-sized Fermented Vegetable Master, they work wonders and really make all your fermented veggies taste better. (Always remember to leave 1-inch of space from the top of the jar to allow for expansion.)
Leave at room-temperature for 2 days before transferring to cold storage.
Makes 1-quart.
*Sugar-Free / Grain-Free
This looks incredible! I’l definitely have to give it a go this weekend. Having not worked with a lot of (well, any) lacto-fermented recipes, do you have any idea if it keeps longer than raw salsas (i.e. a couple days)?
This fermented salsa should keep for at least 1 month (probably longer) if properly stored in the refrigerator.
only 1 month??? it HAS to be stored in the fridge? I heard the basement or crawl space is fine as long as it’s chilly….
The salsa should last at least one month after opened, possibly more like two or three. After that is has a tendency to get too fizzy. Fermented salsas do not last as long as other vegetable ferments because tomatoes are really more like a fruit.
Ferments need to be kept in cold storage to slow the fermentation process and keep them fresh. If you have a root cellar or crawl space that is cool enough, that should work fine. But make sure it is at least 50 degrees… closer to 40 is even better.
I do not have a place like that to keep my ferments, so they are always put in the fridge at my house.
Wow! Just tried this and it is amazing! I didn’t think anything could top my old salsa recipe but I do believe this has done it. Thanks!
This is probably our favorite lacto-fermented condiment. We eat it with just about everything!
Glad to hear you like it too
This salsa sounds wonderful! I’ve really been getting into raw foods lately, guess roasting the veggies would rule out all raw… but it sure sounds so good that way! I was wondering, is there any way you can make salsa without the whey and just use salt? Or would you have to use too much salt to get it to ferment?
You could use another 1/2 to 1 Tablespoon of salt, but in my opinion it would taste much too salty for a salsa.