One of my hands-down favorite condiments is salsa fresca.
I bought beautiful, local ingredients to make a lacto-fermented version one day — and then realized that I hadn’t bought any peppers. Not Anaheim, jalapeño, or even bell.
But, the freshness of my farmers market produce was calling, so I went ahead anyway. The result? Roma fresca. I’m so excited to share it with you!
Roma Fresca
One of my hands-down favorite condiments is salsa fresca.
Ingredients
Instructions
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Add all ingredients to a large bowl.
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Lightly mash/pound to release juices.
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Stir well.
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Fill a wide-mouth quart jar.
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Leave out at room temperature overnight to allow fermentation to begin before placing in fridge.
Recipe Notes
Use Fresca on top of steaks, fish, or chicken for a mouth watering combination.
Also use it with chips as a mild salsa.
This tastes fresh and wonderful and lasts for 1 to 2 months in cold storage.
*To peel tomatoes, submerge in boiling water for 5 seconds. This skin will peel off nicely.
**If you prefer a dairy-free ferment, use a veggie starter culture like Caldwell’s or Body Ecology.
Do you love salsa, too? What are your favorite salsa ingredients? Got special techniques or tips to share?
This post was featured in 50 Fermented Salsas, Dips, and Spreads.
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This looks so yummy, but I’m wondering if something else can be used instead of whey. I don’t tolerate dairy well, so I don’t buy it. I know whey doesn’t usually cause the same kinds of problems as regular milk, but I hate to waste a bunch of yogurt just to get a bit of whey. Can lemon juice or vinegar be used instead?
Kristin — Click the whey link in the post above and you’ll see what alternatives you can use (dairy-free).
Could this be canned, do you suppose? And kept in the pantry for longer storage? It looks wonderful!
I don’t see why not! Salsa tends to can very well. As I have never canned this recipe, all I can say is give it a try and please let us know how it turned out!
When canning anything with tomatoes, you need extra acid. Add a Tbs. (I add more..love lemon). The lemon actually enhances the flavors.
Never used Whey before… what purpose does it serve? Thanks in advance!!
Missy — It provides a starter culture of organisms. You can leave it out if you use 1 tablespoon of salt per quart.
Do you use dry whey? Thanks! This looks so wonderful.
Tanya — No, the whey here is dripped off plain yogurt or kefir with active cultures. See this post for details:
https://traditionalcookingschool.com/2011/07/20/free-video-whey-what-it-is-how-to-get-it/
Do you HAVE to skin the tomatoes? I’ve seen lactofermented salsa recipes that go either way.
Heather — No, you don’t have to skin. 🙂
OK, thanks! I need a speedier lactofermented salsa, and this is it!
Could you use parsely instead of cilantro?
Yes, you can. But the flavor will be a little different. 🙂
Could I use raw apple cider with the mother as the culture? Also do I should I put a lid on it, when its sitting out overnight
Thanks Lucy
Hi Lucy,
I know Wardee has some pickle recipes that ferment with apple cider added to it. I have personally made them from her Fermentation for Idiots book. They are pretty good!! Yes, you would need to put the lid on while it is fermenting overnight or even for a few days. Hope this help!! 🙂
But, still use Whey or extra salt for the culture. Apple Cider Vinegar is not a culture for fermented foods. 😉
But, still use Whey or extra salt for the culture. Apple Cider Vinegar is not a culture for fermented foods. 😉
Could you use water kefir in place of the whey?
Hi Jessica
I’m not familiar with water kefir. But, I do make homemade Kefir from grains & whole milk Yogurt. The liquid you get from these is what you use in the fermented veggies. Not sure if water kefir contains the same Lactobacillius (I know I spelled this wrong, oops), Acidophilus and other enzymes, microbes that the Dairy cultures do.
Wardee might know the answer to these questions . . .
I love this and eat it on eggs and a doz other things , but I wondered why you take the skins off the tomatoes ?? I use Braggs soy for the salt …and also put in the green peppers also from my garden…or for that matter anything else I have hanging around , cukes and Zukes …fresh peas and green beans ….My family chows on it…oh and I spice mine up with some hot sause.
Thank you for blog ….
did I read this correctly?! Lime is not in your recipe??? My husband is Mexican – they call this Pico
De Gallo minus the whey and garlic – I agree garlic adds more intense flavor but you didn’t include the lime?!!! Lime just brings it all together – I
Make it fresh at home too but I include red pepper flakes for some good heat 🙂