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fermented pico de gallo in glass mason jar
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5 from 1 vote

Fermented Pico de Gallo

This fermented salsa fresca is a simple and delicious way to use your garden bounty and get a daily dose of probiotics.
Prep Time15 minutes
Fermentation Time2 days
Total Time2 days 15 minutes
Course: Side Dish, Snack
Cuisine: Mexican
Keyword: fermented, salsa
Servings: 16 servings
Calories: 18kcal

Ingredients

  • 8 medium tomatoes
  • 1 green bell pepper
  • 1 jalapeño pepper
  • 1 onion large
  • 5 garlic cloves finely diced
  • 1 handful fresh cilantro chopped
  • 4 tsp sea salt
  • 1 tbsp lime juice or juice of 2 limes

Instructions

  • Chop all veggies into small chunks and place in large bowl.
  • Add salt and lime juice and mix everything together.
  • Pack everything into half gallon mason jar (or 2 quart mason jars). If more liquid is needed to submerge the vegetables, add a tiny bit of filtered/distilled water.
  • Place fermentation weight on top. However, if you aren't fermenting for more than 48 hours, a weight is not really necessary as there is not time for any growth to occur.
  • Screw lid on and let ferment on the counter out of direct sunlight for about 2 days. "Burp" (allow air to escape) the jar every 12-24 hours.
  • Move to the refrigerator and store. Will keep for months, although the pico may become more sour the longer it sits.

Notes

Any fine, natural sea salt will work, just DO NOT used iodized table salt.
If the flavor becomes to sour for your liking, straining off the liquid and blending into a regular salsa may help with the flavor.