Lacto-Fermented Green-Tomato Salsa

Using Up Your Green Tomatoes: Fermented Green Tomato Salsa

Ah, green tomatoes. They’re the end-of-season garden gems that always seem to sneak up on you, especially as the days get shorter and chillier. Maybe you’re staring at a pile of them right now, wondering what on earth you can do besides the usual fried green tomatoes (delicious, but let’s get creative!). Enter: fermented green tomato salsa—the tangy, zesty, probiotic-packed salsa that’s not only good for you but also tastes amazing and lasts for months. It’s the perfect way to hold onto those summer garden vibes well into winter.

Why Fermentation?

I get it—fermentation can sound a little intimidating at first. But trust me, it’s basically nature’s way of preserving food and giving it a funky, delicious twist. When you ferment veggies, you’re creating an environment where beneficial bacteria (like lactic acid bacteria) thrive, keeping the food fresh and even more nutritious. Plus, those probiotics do wonders for your gut health, and let’s be real, who doesn’t want their salsa to double as a health boost?

This recipe is foolproof and perfect for using up your green tomatoes. It’s a little spicy, a little tangy, and just bursting with garden freshness. The best part? You can customize it to suit your taste—want it spicier? Add more jalapeños! Not a fan of cilantro? Swap it out for parsley or leave it out entirely.

Let’s get started!

Ingredients:

• 4-5 medium green tomatoes, chopped

• 1 small onion, finely diced

• 1-2 jalapeno peppers, seeded and finely chopped (optional, adjust for heat level)

• 2 garlic cloves, minced

• 1/4 cup fresh cilantro, chopped (or other fresh herb such as parsley)

• Juice of 1 lime

• 1 tbsp good quality salt (e.g., sea salt, himalayan salt, redmond real salt)

• Filtered water, as needed to cover the vegetables

• 1 litre mason jar with a fermentation weight or cabbage leaf with smaller jar (optional but helpful)

Instructions:

1. Prep your veggies: Chop the green tomatoes, onion, jalapeños, and garlic into small salsa-sized pieces. The smaller you chop, the better the flavors meld.

2. Mix it up: In a large bowl, combine the green tomatoes, onion, jalapeños, garlic, cilantro, lime juice, and sea salt. The salt is essential, as it creates the right environment for fermentation by suppressing harmful bacteria and promoting the growth of good bacteria.

3. Pack it into the jar: Pack the salsa mixture tightly into a clean quart-sized mason jar, leaving about 1 inch of headspace at the top. This is crucial to allow room for the gases produced during fermentation. Press the ingredients down firmly to release the natural juices from the tomatoes, which will become part of the brine.

4. Add more brine if needed: If the salsa isn’t fully submerged in its own liquid, top it off with some filtered water. It's important that the vegetables stay submerged under the brine to prevent spoilage. Use a fermentation weight or a small, clean jar to keep everything in place. I used a cabbage leaf with a small jar on top to keep everything submerged. Cover with a cloth.

5. Ferment: Place the jar in a cool, dark spot, such as a pantry or cupboard, at room temperature.

6. Wait and taste: Let the salsa ferment for 3-7 days. The longer it ferments, the more pronounced the tangy flavor becomes. Check it daily to ensure the ingredients remain submerged and give it a taste after a few days to monitor how the flavors are developing.

7. Refrigerate: Once the salsa reaches your preferred level of tanginess, tighten the lid and move the jar to the fridge. The cold temperature slows down fermentation, and your salsa can last for 2-3 months—or longer—if stored in the fridge.

Fermentation Tips:

• Taste as you go: Fermentation is all about personal preference. If you prefer a milder tang, you can stop the process after 3 days. If you want more complexity, leave it for up to a week.

• Keep everything submerged: Ensuring the ingredients are fully submerged under the brine is key to preventing mold and spoilage. If necessary, add more filtered water to cover.

• Patience is your friend: While it may be tempting to open your jar frequently to check on the salsa, try to limit it to once a day. Excess exposure to air can disrupt the fermentation process.

Enjoy Your Fermented Green Tomato Salsa

This fermented green tomato salsa adds a delightful zing to any dish. It’s perfect as a topping for tacos, grilled meats, eggs, or simply enjoyed with your favorite tortilla chips. The fermentation process gives it a unique depth of flavor that only gets better with time, and it’s a great way to capture the taste of your garden all through the colder months.

So, next time you’re wondering what to do with all those green tomatoes, give fermentation a try. Not only will you reduce food waste, but you'll also create a delicious and healthy condiment to enjoy long after the frost hits.