One of my hands-down favorite condiments is salsa fresca.
I bought beautiful, local ingredients to make a lacto-fermented version one day — and then realized that I hadn’t bought any peppers. Not Anaheim, jalapeño, or even bell.
But, the freshness of my farmers market produce was calling, so I went ahead anyway. The result? Roma fresca. I’m so excited to share it with you!
- 5 large roma tomatoes (skins peeled*, seeded and chopped)
- 1 medium sweet or yellow onion, diced
- 1/2 bunch of cilantro, chopped
- 2 cloves garlic, minced
- 4 tablespoons whey**
- 1/2 to 1 tablespoon sea salt
Makes 1 quart.
*To peel tomatoes, submerge in boiling water for 5 seconds. This skin will peel off nicely.
Add all ingredients to a large bowl. Lightly mash/pound to release juices. Stir well. Fill a wide-mouth quart jar. Leave out at room temperature overnight to allow fermentation to begin before placing in fridge.
Use Fresca on top of steaks, fish, or chicken for a mouth watering combination. Also use it with chips as a mild salsa. This tastes fresh and wonderful and lasts for 1 to 2 months in cold storage.
Do you love salsa, too? What are your favorite salsa ingredients? Got special techniques or tips to share?
This post was featured in 50 Fermented Salsas, Dips, and Spreads.
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