Fermented Roasted Tomato Salsa
I love fresh salsa… and all the more when it is both smoky and fermented. This is achieved by first blackening the tomatoes with the onions, jalapenos and garlic and then blending it together with the rest of the ingredients. It’s relatively quick to make and disappears just as fast. Enjoy!
Equipment
- 68oz mason or big pickle jar
- High Powered blender
- Cast Iron Pan
Ingredients
- 14-15 Roma tomatoes halved
- 1 large onion quartered
- 2-4 jalapeños
- 4-6 cloves garlic
- 1 large handful cilantro
- Juice of 1-2 limes according to taste I used 6 key limes
- 1/4 cup fermented onion juice from a previous batch optional
- 1-2 tsp red pepper flakes or chipotle flakes
- 2 tsp pink salt
- 1 tsp cumin
- avocado oil for the top
Instructions
- Wash all vegetables and sanitize jar, fermenting weight and lid in the oven at 180ºF for 5 minutes.
- Wash hands and prepare vegetables.
- Lay tomatoes cut side up in cast iron pan along with onions, garlic and jalapeños
- ROAST @ 350ºF for 45m – 1 hr or BROIL on High for 30 minutes until tops are blackened
- Place all ingredients in a food processor or blender and pulse a few times to roughly “chop”
- Taste and adjust seasonings to your liking and then pour into sanitized jar
- Cover with avocado oil to keep the bacteria out.
- Leave to ferment for 2-3 days.