Don’t forget lacto-fermented salsa made from cherry tomatoes that are quartered and combined with lime juice, salt, garlic, cilantro, and red onion. They ferment in their own juices to create a flavor-packed microbiome-boosting salsa that is both delicious and good for you.
MAKES ABOUT 1 QUART
1 pound cherry tomatoes, halved or quartered
3 medium garlic cloves, finely sliced
1–2 jalapeños, seeded
½ cup fresh cilantro, finely chopped
½ medium red onion, finely chopped
Juice from 2 limes
½ tablespoon fine sea salt
In a large bowl, combine the cherry tomatoes, garlic, jalapeños, cilantro, and onion and toss with lime juice and salt.
Transfer the vegetable mixture into a mason jar, leaving the juice that developed behind in the bowl—this is the brine. Using your hand or a wooden spoon, press the tomatoes down into the jar, then add the brine, pushing the salsa down to ensure the veggies are fully submerged.
In order to keep the veggies covered by the liquid, use half a bell pepper, a wedge of cabbage, half an onion, or a glass fermentation weight to hold the vegetables down. Tightly seal the jar and let it ferment at room temperature away from direct sunlight for 1–2 days. Remove the weights and transfer to the refrigerator. Store unopened in the refrigerator for up to 6 months.
Mother-daughter duo Brie Schaeffer Thompson and Michelle Schaeffer, co-founders of OLIVELLE in Bozeman, sponsored our summer recipe photo shoot and curated tableware and settings that allow the food to shine.
Inventory may vary. Please check with Olivelle for current selections.
