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Lacto-Fermented Salsa in Clay (Pineapple, Corn, Mango or Peach options!)

March 22, 2017

Lacto-Fermented Salsa in Clay (Pineapple, Corn, Mango or Peach options!)

Fresh salsa is possibly the best thing ever. Have you ever made your own salsa? Sure, it’s easy and affordable to just buy a jar of salsa at the store.

But seriously. Have you ever made your own?

We have another recipe for cooked salsa, and that’s good, but my absolute favorite is lacto-fermented fresh salsa. It’s so easy to make, and it tastes so very good. Not only is it delicious, colorful and raw, it contains live probiotics by the billions. And we have all been hearing how great probiotics are for us, right?

Did you know making fermented foods at home is super easy and way more effective than store-bought probiotics? I read that 2 oz of sauerkraut has more probiotics than a whole bottle of probiotics in capsule form. And the cost is exponentially cheaper. And exponentially more delicious. You can basically lacto-ferment anything, and the clay pot makes it really easy. Once you’ve tried your own fresh salsa, you may never go back to the store bought jars again.

Ingredients:

  • 4 tomatoes, chopped into bits
  • 1 red onion, chopped into bits
  • Several sprigs of cilantro, chopped into bits
  • 2 cloves garlic, minced
  • 1-2 t real salt
  • Juice from 1 whole lemon (or lime)—add the zest to give it a citrus boost
  • 1 t cayenne pepper for heat (optional—and to taste)
  • Pineapple, peach or mango chopped into bits (for flavored salsas)
  • 2 T whey from plain yogurt or other fermented salsa (you can use the leftover juice as starter for the next batch!)
Directions:
  1. Combine all of the ingredients in the clay pot. Toss to mix.
  2. Keep it on the counter for 2 days, stirring 1-2 times per day
  3. Jar it and refrigerate
  4. Serve with chips or in recipes that call for salsa
**Note: it’s best to eat it raw and not cooked, because cooking will kill the live probiotics

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