Tomato & Parsley Salsa

Salsa takes time to process (as does anything tomato based), whether using the waterbath or pressure canning method. If you have a cold room available, fermenting your salsas is a way to cut back on time and energy (plus electricity) invested into preserving food. Plus, you get the raw, real nutritious deal with ferments!

While we do lots of fermenting, we do still can a batch or two of salsa. It will be used in the springtime, after the cold room warms up, before the tomatoes come on. But until then…its real, raw food! Here’s the recipe we use!

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Fermented Mild Salsa

  • 20 C chopped tomatoes
  • 18-20 medium size garlic cloves
  • 4 C finely diced onion
  • 4 C loosely packed parsley
  • 1/4 C +3 Tbs salt
  • 5 tsp chili seed OR 2-3 jalapeno peppers, diced

Directions: wash tomatoes and dice to the desired size. If ya like chunky salsa, make ’em big! Dice onions and measure out 4 C. Dice garlic cloves. Bunch parsley and finely chop, measuring out 4 C. Mix everything into tomatoes. Add salt and dried chili pepper seed. If using jalapenos, dice ’em finely. Thoroughly mix into the tomatoes.

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We prefer to place salsa into 1 quart jars with old canning lids for fermentation. Let ’em go for 10-14 days, remembering to break the seal each day. When gasses stop building, move to cold storage. Whenever you need salsa, remove a jar for use and keep in the refrigerator until gone.

Don’t forget to give a big “HURRAH!” for fermented food each time you pull out another jar!

This recipe makes approx 5 quarts (10-11 pints) of salsa

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