Colourful and full of fresh tomato flavour – it’s easy to make this live culture condiment at home!
Yield: 4 cups
Tomatoes, Fresh, Firm
Yellow Capsicum
Onion, Brown or White
Jalapeno, Fresh (Optional)
Garlic Cloves
Salt, Non-Iodised
1 1/2 teaspoons
*After fermenting, you will also need: freshly squeezed juice from 2 limes
and a small handful of fresh coriander leaves, if desired.
1.  Rinse tomatoes, capsicum and jalapeno (if adding) and drain.
2.  Remove stems and seeds.
3.  Finely dice tomatoes, capsicum and onion. Finely mince jalapeno and garlic.
4.  Measure tomatoes, capsicum, onion, jalapeno, garlic and salt into a clean 1 litre (quart/4 cup capacity) glass jar, filling the jar up to 2-3cm from the rim. Mix well.
5.  Weigh salsa down to keep them submerged during fermentation.
6.  Cover jar with a hinged lid  OR  airlock lid. Set aside on the bench to ferment at room temperature for 3-7 days or until desired flavour has been reached.
Remember to stir daily with a plastic spoon, and release any gas from the jar daily if using a hinged jar.
7.  Taste the salsa. When you like the flavour, add the freshly squeezed juice from 2 limes
and a small handful of fresh coriander leaves (if desired). Stir to combine, reseal jar with an airtight lid and store in the refrigerator.
8.  Enjoy your fermented tomato salsa immediately, or set aside in the refrigerator and consume within 4-5 months. 
Drain before serving for a thicker salsa, adding brine in a small amount until desired consistency. For a smoother consistency, blend salsa for a few seconds.
Remember to release any gas from the jar that has built up, even whilst being refrigerated.
o   Use garden, roma or cherry tomatoes for this recipe – we de-seed them (and remove the excess tomato water from garden varieties so the salsa isn’t too runny).
o Going to blend the salsa into finer/sauce-like consistency? You can ferment the ingredients as larger pieces in the jar instead of spending time chopping them up in the first few steps of this recipe. Add ingredients to jar, including salt and ensure vegetables are covered with filtered water (preferably weighed down too) during the fermentation period. Then drain vegetables, add coriander/lime juice and blend until it’s a smooth puree (or as desired).
Author: Megan Radaich          
Image Credit: Megan Radaich          
Publication: www.foodpreserving.org
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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