LACTO FERMENTED SALSA | Pico De Gallo Salsa Recipe | Easy-Simple-Delicious!
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- Опубликовано: 4 окт 2024
- This lacto fermented salsa recipe is so yummy! It's a fresh, raw, chunky pico de gallo salsa that's probiotic hearty because the salsa is fermented! The fermentation also brings out the wonderful flavors of the veggies... so watch and make this fabulous fermented salsa recipe!
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I’m a bit confused. I understand a teaspoon of coarse salt would not weigh the same as a teaspoon of fine salt. Why, then, wouldn’t you just use the WEIGHT of the salt?
LOVE your channel! I’m a new follower and have learned so much!
For a 24 to 48 hour ferment it doesn't really matter... but I do use salt weight on my latter videos. This one is a bit older.
I cant thank you enough for your wonderful videos! You do the best job ever teaching in a clear easy way. So happy I came across you, and defiantly my new favorite health teacher! Thank you
This salsa is delicious and makes a great snack anytime!
Missie, Milton here. I said I was making a jar for today’s family gathering. Yesterday was in turmoil, weather changed and a few other things. No choice, had to mow the yard. I make a real good tub of my salsa and it takes bout 45 minutes and I have to make three tubs. One for the family gathering - one each for my two Nieces to take (can’t have a fuss). It takes a while to make quality as you know - because we made it, has our name made in it. Missie, thank you much.
I made this pico de gallo/salsa a couple days ago. After 24 hours I thought I would let it go just a little bit longer so it was almost 48 hours when I put it into the refrigerator and it was absolutely delicious. My dinner usually is just a bunch of lettuce leafs stuffed with Sprouts and I put some cucumber and tomato on top of it, I put this pico de gallo on it last night and I can’t even believe how many I ate. It was so good. Thank you for this recipe.
Milton here, thanks for your time and research. I make my own salsa I developed over the years and am always required to make and bring to family gatherings. This Easter weekend I will make and take this also, I haven’t made any of your fermentation’s yet, watching and learning each video I watch. My wife and I cook at home, eating right sense the 90’s. Fermentation will be added for sure and for certain.
Hope you enjoy it! Be sure to keep it on the counter for only 24 hours, then move to refrigerator. Some people miss that part of the video and ferment longer and it doesn't taste as good because diced tomatoes over ferment quickly. The salsa will last up to 2 weeks in the fridge.... but it probably won't last that long 'cause it's delicious 🙂
Thanks a lot.! Your explanations are a miracle of clarity and conciseness.
I am so greatful for your channel. I’ve tried fermenting before but it’s so helpful to see how things are supposed to look at the end.
Tried this for my 1st fermented project. It was a success! Very slight fungus bloom which was easy to clean up. Ph was 4.25 on the third day. Used tomatillos instead of corn. Only used two jalapenos. (Nest time it'll be 4.) Still, tastes great. Next up will be a Korean style radish kimchi but I'm substituting jicama for radishes.
Looks great. I'd love to see a salsa verde version!
My trick for avoiding onion fumes burning my eyes is to cut the onion in half, before doing anything else to it, then walk away or set aside for a few minutes. That gives the fumes time to escape.
All you have to do is breathe out of your mouth and not your nose. We just have to cut pounds of onions at the restaurant.
Would be pleased to see you demonstrate making Kimche.
I'm generally not much into salsa but that made me hungry! great recipe.
This lady knows what she is talking about, one day for tomato salsa not three like others say, more time turn out horrible, thank you so much.
Made the Salsa and it was a hit. My daughter said it was the best she'd had.
That's wonderful to hear!
😊 Thanks! Mine is on the counter with 1 jalapeno added. Also, all my glass weights are on OTHER ferments 🤔 I covered it all with some large onion pieces 😉I'll try it tomorrow with dinner 🍽️ (I threw in some baby carrots for color)
Beautiful vegetables. I wish you a pleasant day.
sounds yummy!! can’t wait till my garden starts producing this summer!!
Likewise!!
I make a number of aerobic ferments that require a breathable cover. For that purpose I have learned to use old clean tee shirts which I cut up in appropriate sized squares. Although they are eminently washable without fraying, they do tend to curl up at the edges, so I have learned to cut them a bit bigger to compensate for that.
I’m allergic to corn and cilantro but I’m still making this with everything else❤️🔥 can’t wait
I'm one of those cilantro haters. I use a mix of lemon basil and parsley from the garden in its place.
I congratulate you for not letting allergies stop you. I find my allergies, in general, have receded since I have added abundant fermented foods to my life.
"If you're a spicy fan..." HA! I'm in New Mexico, where the state flavor is pain. I'll use several jalapenos.
“State flavor is pain.” 😂😂😂😂
😂😂😂😂
Jalapenos are not spicy. Go for Habanero or even spicier ones.
@@hiddysonday435Well.. if you’re a weenie, then yes they are! Jalapeño is about as hot as I can take. 😂 (but I love the taste of jalapenos and grow them every year)
Great information for my fermentation adventure...
THANKS FOR ALL YOURE INFO LOVE IT
Whoaoa…!! I made this yesterday, we tasted it today, it’s delicious!!
Tonight I made another batch, because we’ll have guests for my birthday this week and they need to be treated with this!! First batch has 2 chili’s, 2nd one only 1, to be kind to the guests… 😂
Nacho’s are bought, ✅😋😋🥳
I’ve learned so much from you, thank you so much!!
That's great to hear! This is one of my personal favs🙂
@@CleanFoodLiving I understand completely, it’s really, really nice and I like it that it’s ready to eat in a day! 😋
We just tried the one I made last night and it’s SO good! My husband is a happy man and hopes I’ll me making this more often. Ha, absolutely!
On Pinterest I found a recipe for white cabbage with -a bit of- orange juice, sesame seeds and ginger, and I feel confident enough to try it, thanks to you! 🙏
Oh my the best of both worlds!! Thank you🌼
Does the ph drop enough in just 24 hours? I'm pretty sure you need to ferment it longer, that's why you need to eat it up so fast because it's not actually fermented, or at least not enough. I've made fermented salsa in pails in my basement and they were good many months later, they never even seen a refrigerator. And I would say they weren't just good they were absolutely Stellar, fizzy and absolutely scrumptious. Try leaving sitting your counter for eight days and then put it in refrigeration, should keep for almost a year.
Idk the science behind it, but I read that not breathing thru ur nose, only thru ur mouth when chopping onions means no tears! It works for me!😊 Thanks for the recipe!
This is one of my favorite ferments. I don't eat corn so I leave that out. I also make a mango salsa chutney type, the same as your salsa but with mango. So yummy!!
Today I fermented asparagus for the first time. Keeping my fingers crossed they are good.
Love, love your channel Adriana! You've become my new internet bff!!
Hey new internet fermeter bff, LOL!😀 ...your fermented mango chutney sounds amazing!
@@CleanFoodLiving It is amazing! Please share if you happen to venture into making it. It's real good topped on a salad, on tacos, nachos. It's another versatile ferment.
You've inspired me to venture off into other new ferments. Thank you! I look forward to many more of your wonderful videos!
It is garden asparagus season, I will give it a go!
Looks lovely , never tried it with the corn , will have a try next time thank you for the extra wee tips as well !!
Got to do this. Thank you
I love overnight oats, I make kefir, so put some of that in, along with coconut milk & blueberries.... usually add coconut yoghurt or cream in the morning, no upset tum which I always used to get with normal porridge
Thank you! Easy and simple to follow! I appreciate that!
Those clean veggie scraps can contribute to making a rich broth for soup. These scraps can snooze in the freezer as they collect to be used. THEN, the scraps from broth making can then be composted, or put straight back onto the garden. Mother Nature will appreciate either approach.
Courtesy of Half Vast Flying
I look forward to trying this, I too am not a fan of heat.. Baker Creek Rare Seeds has a NANAPENO .. :: Jalapeno taste with no heat YUMM
Also from the Land of Enchantment, and we would use several jalapeños! However, a Hatch or Bug Jim green chile may suffice 🎉 I am a fan of your videos!
I’m going to make it tonight
I love it, hope you do too! I put a few spoonfuls on top of my salad every night 🙂
A wonderful channel, i love fermenting and your channel has inspired me further, thanks.
This looks sooo good! Ty for posting can't wait to try
😀 💝 love your videos ! Thank you . i have to make this
Hi. My aunt just shared your channel with me and I've been watching all day. Excited to try some recipes once the weights arrive tomorrow. I'm wondering if you can share about the knife you use to cut the tomatoes in this video. I always end up cutting myself with the points on my tomato knife and yours looks very functional. Thanks so much for your enthusiasm, attention to detail and vision for clean eating.
Yes, I love it. The open blade keeps the tomatoes, or other foods like cucs & zucchini from sticking to the blade while slicing. It's brand is Cutco... and well... it's really expensive🙁, but here it is: amzn.to/4bzv3ud
@@CleanFoodLiving Thank you so much for your reply! I wil definitley invest. Nothing like great knives we enjoy using. I did the Sauerkraut Masterclass yesterday and my jars are on the counter. Very excited and grateful. I'm learning so much and I have a list of everything I'd like to try. Thanks for sharing your expertise so us beginners feel confident in giving it a try!! Best wishes.
@@Gratefulstudentoflife That is wonderful to hear, I'm sure they will turn out wonderfully delicious!
why didnt i find your channel earlier !! thank you so much :8)
Hi. How does one keep ferments in the pantry for Winter food?
Love you and your channel!
I use a clean river rock as my fermenting weight. Works great! And is free.
This is amazing! I make fresh pico each week but it spoils soooo fast. Ive started fermenting mine for 24hrs and it lasts twice as long now and tastes even better! Thank you! The corn is a genius addition! I would only improve your recipe by adding fresh garlic. Helps it pop even more! One question- my recipe is supposed to have some olive oil in it as well. Would that be ok to have in the recipe or would it interfere with the fermentation?? Thats the one ingredient Ive been leaving out as I wasnt sure about its interaction with the fermentation process.....
Hi there, I wouldn't add oil to a vegetable fermentation. Perhaps if your set on it, add the oil just as your about to eat a portion you've pulled out . But don't add to an active fermentation nor when stored in the fridge 👍🙂
@@CleanFoodLiving sounds good! I think it will be fine without it then so I'll just leave it out. Thanks for your response!
This look great. Does this freeze and defrost well? It would be great if I could make a big batch and freeze some to have at later times. Thanks
diced tomatoes typically turn pretty mushy with freezing, but you can try🙂
made it yesterday, excellent! i did omit the corn however.
Bravo pour cette délicieuse recette comme je ne comprends pas la langue est ce que vous avez mis le bocal dans bain-marie ??????
Combien de temps ?????
Et le sel on met du gos et du fin?????
Au bout de combien de temps je peux manger ce merveilleux plat?????
Mille merci💞👍💞👍💞💐
Bonjour Meriem. Pour répondre vos questions- par order
- no on mis pas le bocal dans un bain marine la fermentation ici eat tout naturel, c'est a dire sans chaleur.
- la dame au video less son bocal pour 24h sur le comptoir de la cuisine (car elle a trouvé que plus que ça comme 3 jours le goût serait moi bien ).
- pour le sel c'est à vous à choisir.
-pour manger: c après le 24, par après il faut garder en frigo pour 3 à 4 jour.
J'espère que je pouvais vous aider.
@@samarsabha3546
C'est gentille de votre part merci beaucoup 🌟 🙏🌟pour la réponse bonne journée 🌹
Your hairstyle and that kitchen is like a trip back to the 1960's . LOL nice recipe thou.
I love salsa and fermented things...I was so happy when I saw this video!! If I only eat half can I put in a zip lock bag and freeze?
Tomatoes don't freeze that well, they tend to defrost a soupy mess.... but your welcome to give it a try!
Yum, can’t wait to try!!
How do just 24 hours produce a meaningful stage of lacto-fermentation? I just enjoyed your discussion of the 3 stages. Thank you.
Love your videos
You are such a good teacher!!!
Is this salt ratio
(See picture of “course & fine”)
…is that just for tomatoes or every brine you make?
Thank you!!
Just for this recipe, not for everything 👍🙂
Excellent job as usual, could you explain the benefit of corn. I haven't see corn in local restaurants and I don't care for it in general anyways. Love some jalapeños in my salsa though!
This looks great!
I'm a subscriber!
F.Y.I., if your onion is right out of the garden and unchilled, if you chop it outdoors the fumes are much easier on the eyes.
Also, that chunky salt is spelled "Coarse". You may want to change that.
Hi. Thanks for all the information about fermentation you are providing us with. But I wanted to know if we can use the brine of other vegetables after having salted them to remove their water, like for kimchi? Also do we not loose nutrients in that water which is thrown away?
Absolutely repurpose the probiotic, enzymatic, nutritious brine. I refuse mine, I talk about it here in this video: ruclips.net/video/LHR8TXFXgc8/видео.html
Hello, thanks for your salsa video. Can you tell why this fermented salsa only lasts for 3-5 days?
This is a short term ferment due to the high natural sugar content of the tomatoes and the tomatoes being diced. I explain in this video: ruclips.net/video/vB7aYjFFvug/видео.html
Your videos are good. Can you recommend a heritage seed company that you use? Consider making a video on your seed choices.
Love your videos!!!
Great video. Do you strain any of the liquid after the weight is removed?
No, the brine liquid is where most of the probiotics are. use the juice over a salad or such.
I got that pink salt from dollar tree. Do you like/recommend it? I was thinking about some more incase shtf.
Thanks!
Thank you very much!
Can you use either Himalayan or Celtic sea salt for canning also?
May sound crazy, but if you get a pair of safety goggles, it might help with the onion fume thing....
Hello, I think you said in one of your videos that you have a well, so don't have to worry about added chemicals to the water system. I'm on city water. What would be an easy economical way to have good water for washing veggies? Thanks. Steve
Here are some options...
1. Brita filter pitcher ($40ish .. something like this.. amzn.to/3zveC2x)
2. Under sink filter w/ 99% chlorine removal ($55 .. something like this .. amzn.to/3BgCSXg )
3. I've heard that boiling water will steam off the chlorine, how much it really steams off is unknown. I am going to test it and do a video on it in the future with one of those pool chlorine test kits. I'm not able to vouch for this method yet.
Beginner in fermenting, is there a reason why you added corn to the pico de gallo. I haven’t seen it added to this recipe. Thank you for your video. Great?
simply because i like it!
I've been making salsa varieties for years. I have a couple of questions #1 I live to use tomatillos for making a Salsa Verde. Being that they're more dense compared to regular tomatoes, are the prep and ferment times different? #2 Can you use the lid air-vaccum system that you recommend in your other videos? I'm pretty sure you can, but I want to ask you first. #3 Even though traditional pico de gallo does not use garlic, (except for rubbing the inside of the bowl with a crushed clove) garlic for me in salsas is a must-do. Any suggestions ?? Finally, I love the idea of using fresh corn! I'm definitely adding that to my next batch! Thanks in Advance
Hi, yes you can use tomatillos exactly the same. You may need to add a little more water if they're not as juicy. You can use an airlock, but this is only a 24 hour fermentation period so it's not really needed. Absolutely add garlic! It will not hinder the fermentation in the least. Hope you love it!
@@CleanFoodLiving Thank You 🙏🏼
I'm curious about the carb/sugar reading in your salsa as it only ferments for 1-3 days. Have you ever had the nutrition content examined? I'm a recovering type II diabetic and cannot tolerate more than about 25g carbs a day. Also, longer ferments destroy some of the vegetable toxins, to which I'm allergic, so I wonder if you know how long a ferment it would take to destroy those in the salsa ingredients. I've really been enjoying your various videos and how easy you make it look. I'm eager to get started fermenting and will probably start with cabbage!
No idea about your questions but fermented foods have been linked to be specially good for diabetics since the bacterias feed on sugars
Is this something you could can for long term?
I wonder if this would work with salsa Verde?
My kids love salsa, but not chunky salsa.
Would putting this all in a food processor cause any issue, would the process be different?
I think that would be just fine. It may speed up the fermentation even more, so begin to taste it at 12 hours up to the 24... once it begins to get a bit tart for your buds, fridge it.
Great videos.
Did you know that salsa only means sauce?
We mostly tear from onions due to dull knives.
The chopping onion fumes are drawn to moisture. Keep a very wet paper towel or clean wet cloth nearby to absorb the fumes
Ah yes syn-propanethial-S-oxide is a bummer. Very volatile. Can also stick your tongue out as this chemical gets absorbed by the moisture on your tongue before it hits your eyes 😢. 🤣🤣 get a laugh out of your fam bam too.
Dear there, how long it can be kept for use
It will last 7 to 10 days in the fridge
👍🏻😋😎
Ive seen other mentions of tomato salsa lasting a few months in fridge. Is there anything we can add to this recipe to make it preserve longer than 3 - 5 days?
It's the live microbes of the fermentation that make it have a short lifespan before over souring... salsa will last longer if not an active fermentation.... so just dont ferment it if you desire long storage life👍
Could I use the juice from a fermented lime in my lacto fermented salsa?
Also, is it better to error with a little too much salt than not enough? I know you've said this in another video, but I don't remember which....?
Thank you! 👍🏼
yes you can use fermented lime! ... I prefer a little too much over too little since salt plays a safety factor in fermentation.
Is it possible to used canned corn in this recipe?
Yes and frozen corn works too.
I do love your recipes, they are tasty. What worries me is huge amounts of salt that accompanies it. This salsa should be eaten in few days, but it has 12 gram of salt (daily dose is 1,5). If plus to that we eat other fermented vegetables as well during day, amounts of salt are scary..
I actually had Pico De Gallo in Mexico and it was NOT fermented at all. LOL.. But I will try it your way I am sure it will be beter.
Correct, pico is not fermented traditionally. This is just a fun, probiotic spin.
Shouldn’t the grams of salt be the same whether coarse or fine?
Is there a reason why I don't see you use a metal bowl to mix in your videos?
Personal preference 🙂
Is there a way to make it last longer in the refrigerator
Hi
can I freeze smaller amounts then when needed place on counter to defrost then ferment for the required time? What bounty we have received this year in tomatoes. Bless
Tomatoes don't freeze very well so I fear you'd have a watery-muck mess when defrosted.
🤩😍
What is your typical daily diet?
If you don’t have time to refrigerate your onion, simply get a wash rag or paper towel make sure it’s nicely damp and said it beside your onion while you’re cutting the fumes are looking for a wet source and they’ll go to the paper towel or washrag instead of your eyes
This recipe is called "LACTO FERMENTED SALSA" and recipe is not on your website? I do have a print out of "Fermented corn salsa", although similar the ingredients differ. Example this recipe says 3 cups tomatoes and the latter says 1/4 cup and is a vast difference? Both are for a 1 quart jar. I know recipes can be variable but as a learner I like to follow specific instructions and try out both recipes.
Instead of a green bell pepper, can you use red or yellow ones? That is what I have now.
Yes, no problem
When your cutting your onion….place a wet paper towel next to you next to where your cutting or a wet wash cloth. No tears
Would it work the same way to add mango? Just wondering if the extra sugar affects the fermentation at all.
The mango will accelerate the fermentation due to the additional natural sugars, but yes, you can do it. Keep the counter fermentation period to 24 hours and it may last less time in the fridge, but hopefully it's so good it will be eaten in a week or less😊
I have seen others say their fermented salsa is fridge safe for a year, with no issues… thoughts??
That doesn't sound right. Perhaps their salsa is cooked Heat will kill the probiotics and enable the salsa to store that long.
I want to add black beans to this. Any issue with that??
No issue to add beans👍
Did u use your meter to test this or no testing necessary
With only a 24 hour ferment, a ph test isn't needed.
Do the salt measurements apply to all ferments? I've been using 2 tbsp fine salt per quart.
No it doesn't. The salt given is for this recipe
Put those stems in rice when you cook it!
Can we use kefir to soak the oats instead of using probiotics?
Yes
Have you ever used a smoked salt for a brine? I don't know what is used for that flavor and the ingredients do not specify.
No I haven't, but you can certainly try and see if you like the flavor result!