Yellow Cherry Tomato Salsa (Lacto-Fermented)

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This has been a GREAT year for tomatoes. Particularly cherry tomatoes at our house. So, naturally, I had to find some way to ferment them! 

I've been bring this salsa to the classes I teach on fermentation and it's a HUGE hit. It's slightly fizzy, salty, slightly sweet and slightly spicy. Just perfection in a jar. Enjoy!

Lacto-Fermented Yellow Cherry Tomato Salsa

Yield: 1 quart

  • 5 cups yellow cherry tomatoes
  • 1 small yellow onion finely chopped
  • 2 medium cloves garlic, minced
  • 5 peppers (more or less to taste, your own type preference)
  • 1/4 tsp black pepper
  • 1/8 tsp hot chili flakes
  • 1 Tbs Celtic sea salt (where to find)
Directions: Cut cherry tomatoes into small pieces, dice onion, garlic and peppers, add seasons. Place all ingredients in a bowl and stir well. Transfer to a regular quart size jar (NOT wide mouth), press down until the juice covers over the ingredients. Cover with lid and leave at room temperature for 2 days. Transfer to refrigerator. We enjoy it within two weeks, though it probably could stay good for longer... it just never lasts that long...

Step-by-step picture instructions:

Harvest your beautiful golden cherry tomatoes, and wash thoroughly, removing stems. 

Measure four (heaping) cups worth and set aside. 

Cut tomatoes into small pieces. I do approximately 8 pieces per 1 tomato.... It's easier to eat with chips when the pieces are smaller, but I still like chunky salsa...
Finely mince garlic.
Finely mince peppers. I've used different kinds. Pictured is a hungarian black pepper. You can use whatever kind of pepper you like and, more or less depending on how hot you want your salsa... 
Place all ingredients (including spices and salt) in a large mixing bowl.
Mix thoroughly. Carefully spoon into a regular mouth quart-size mason jar
Leave at room temperature for 2 days. Transfer to refrigerator. We enjoy it within two weeks, though it would stay good for longer... it just never lasts that long... Enjoy!

Wanting to learn more about FERMENTATION? 

Check out these books I use and love!

Wanting to have on hand a simple guide to all things fermented? This is THE book for your kitchen. The Complete Idiot's Guide to Fermenting Foods covers the basics of everything from simples cheeses, meats, vegetables, fruits, sourdough, simple beer, kombucha and much more. The recipes are very easy to follow, and most contain variations to give you room to play end experiment. I reference this book ALL the time for both information as well as recipes. I cannot recommend it highly enough. If you could only have one book on fermentation, this is the one I would suggest. 
This book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the Worldby Sandor Katz (author of Wild Fermentation) will take your grasp of fermentation to the next level and beyond. It is a veritable tome of fermentation knowledge. This is not the book to have if you are looking for recipes. It is however the book to have if you want to know a little more about all things fermentation. It contains history, lore, science, and a cultural overview as well as tips for making and selling ferments. I love this book. I use this book both as a reference for information and for kitchen inspiration.

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Homeis your go-to book for learning about beverage ferments. It covers everything from homemade ciders to beer, wine, kombucha, soda pop and much more. As the cover shows, it has absolutely gorgeous images that will inspire you! The recipes are laid out in a straightforward manner, and there are trouble-shooting sections that are very helpful when you have questions or when something doesn't go quite the way you thought it would in your fermentation kitchen.

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  1. Thanks for the recommendations! I'm semi-new to fermentation and a good few books to help would be great.

  2. I'm a little puzzled...where does the lacto fermented part come in?..... I don't see where you call for culture in this recipe.

    1. Vegetables and fruits naturally have lactic bacteria present. You don't need a starter culture to ferment, it sometimes helps jumpstart fermentation, but it's not necessary. The salt keeps the putrefying bacteria at bay while the good bacteria have time to take over. Give the lactic baxteria time at room temp and they'll do their thing just fine.

  3. Hi Jacquelyn,
    What a delectable way to get the probiotics we need! Thank you for sharing your healthy and delicious cherry tomato salsa at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!

  4. I absolutely love this! Yummy. Pinned. It is so fun to party with you. Thank you. I hope to see you at our party on Monday at 7 pm.
    Happy Saturday! Lou Lou Girls

  5. LOVE IT! thank you for sharing :)

  6. Can you tell me why I need to use a regular mouth mason jar? I only have wide mouth ones. Also, when you say "pepper" do you mean chilli or capsicum? Thanks, this will be a nice change from saurkrat :)

    1. I specify the regular mouth mason jars because I find that since this recipe is liquid-y it tends to be easier to keep it under the brine in a regular mouth mason jar. You can use a wide mouth, sure, just make sure it stays submerged. :) As far as the peppers go, it's up to you and how spicy you want it. As pictured, I used hungarian peppers, but you could also use chili. Whatever you like. Let me know if you have any other questions.

  7. I love that is lasts two weeks! Of course everyone will eat it the first day but its; good to know!

  8. I love salsa of any kind, this looks great.

  9. When you leave it out at room temp to ferment do you seal it or leave it open?

    1. Thanks for the catch! Put a lid on it. I'll correct that in the recipe now.


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