Recipe: Fermented Pico De Gallo
Fermented Pico De
Pico De Gallo is a fresh, vibrant salsa that’s a staple in many kitchens, especially during the summer months. But did you know that you can level up your pico de gallo by fermenting it? Fermented foods are incredibly good for our gut health and this twist on a traditional dish is no exception.
Fermentation is a natural process that preserves food and enhances its nutritional value. When you ferment pico de gallo, you’re not just creating a delicious tangy condiment, but you're also adding a boost of natural probiotics to your digestive system.
This dish is so simple, time efficient, and budget friendly! Add it to dishes like grilled chicken to level up your dinner, or grab some chips and use as a light snack. EIther way, this dish keeps well and is so good!
Ingredients
4 ripe tomatoes, diced
1 small onion, finely chopped
1-2 jalapenos, finely chopped
½ cup of fresh cilantro, chopped
2 garlic cloves, minced
Juice of 1 lime
1 tablespoon of sea salt
Optional: 1 teaspoon cumin for extra flavor
Directions
Prepare your veggies: start by washing and dicing your tomatoes, jalapenos, and onion. Combine well in a large bowl with the minced garlic and chopped cilantro.
Add salt & lime juice: Sprinkle the sea salt over the vegetable mixture and add the lime juice. The salt is crucial as it helps create the right environment for fermentation by preventing bad bacteria from growing and allowing good bacteria to thrive. Do not skip the salt.
Mix and pack the mixture: Stir everything together until well combined. Transfer the mixture into a clean mason jar, pressing down to get rid of any air pockets. Be sure to leave about an inch of head space to allow for expansion during fermentation.
Ferment: This is the hardest part of this recipe…waiting. I promise it’s worth it though! Cover the jar with a cheesecloth or loose lid to allow gasses to escape and leave on the counter at room temperature. The fermentation process can take 2-5 days depending on the temperature of the room. Taste daily until it reaches your desired level of tanginess.
Store & enjoy: Once fermented to your liking, seal the jar tightly and store in the fridge. The cool temperature will slow down the fermenting process, preserving your pico de gallo for several weeks.
Serving Suggestions:
Fermented pico de gallo is incredibly versatile. Use it as a topping on tacos, grilled meats, or salads. You can also enjoy it as a snack or side dish with pita chips or veggies.
Enjoy!