Fermented Tomato and Peach Salsa
I love adding fruit to my salsas, both to add nuanced sweetness as well as to temper the dip’s spiciness. When making a fermented salsa the fruit’s natural sugars help to expedite fermentation, which can be helpful as temperatures begin to dip. I’m still able to get both tomatoes, peppers and even stone fruit at the farmers market (one of the big perks of living in California!) so this recipe is a no brainer.
I used a Fresno pepper because it has a robust amount of heat and it is red, which blends nicely with the other colors in the salsa. You can substitute with another chile of choice or omit entirely depending on your heat preference and tolerance.
INGREDIENTS
3 medium tomatoes, diced
1 medium peach, diced
1 medium red bell pepper, diced
¼ medium white onion, diced
1 clove of garlic, minced
1- 1 ½ tsp salt
1 Tbsp sauerkraut brine (optional)
DIRECTIONS
Mix all the ingredients together in a non reactive bowl. Cover with a clean tea towel and set aside to ferment for 1-4 days depending on the temperature of your kitchen and how sour you prefer the salsa to be. Warmer kitchens will result in quicker fermentation and cooler ones will take longer.
Once the salsa is fermented to your liking, transfer to a non-reactive container and refrigerate. This will keep for about 5-7 days.
Yield: ~ 3 c
