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You are here: Home » Food Preparation » Recipes » Condiments, Dips, & Spreads » Nikki’s Roma Fresca

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Nikki’s Roma Fresca

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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!

Nikki's Roma Fresca | Looking for a delicious recipe for a fresh tomato salsa? Make this lacto-fermented salsa with vegetables from from the garden or found at the farmers market. Dip in your chips or use it to top steaks, chicken, fish or more. | TraditionalCookingSchool.com

5 from 1 vote
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Roma Fresca

One of my hands-down favorite condiments is salsa fresca.

Course Condiment
Servings 1 Quart
Author Wardee Harmon

Ingredients

  • 5 large roma tomatoes skins peeled*, seeded and chopped
  • 1 medium onion sweet or yellow , diced
  • 1/2 bunch cilantro chopped
  • 2 cloves garlic minced
  • 4 tablespoons whey **
  • 1/2 to 1 tablespoon sea salt

Instructions

  1. Add all ingredients to a large bowl.
  2. Lightly mash/pound to release juices.
  3. Stir well.
  4. Fill a wide-mouth quart jar.

  5. 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.

More Recipes You May Enjoy

  • Lacto-Fermented Homemade Ketchup
  • Quinoa Garden Salad
  • Falafel
  • Mediterranean Cucumber-Tomato-Mint Salad
  • 50+ Tomato Recipes (from breakfast to dinner)

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Condiments, Dips, & Spreads Condiments, Dips, & Spreads (Gluten-Free) Fermenting & Culturing Food Preparation Fruits & Vegetables Recipes Side Dishes Side Dishes (Gluten-Free)

About Nikki

Nikki is a Christian, stay at home, mommy-blogger. She loves cooking (and growing and brewing) traditional whole foods for her family of four. She is a Navy wife to a loving husband in sunny San Diego, though she is still a Colorado girl at heart! She loves cloth diapers, Keurig coffee, and line dried laundry. She blogs at Christian Mommy Blogger.

Reader Interactions

Comments

  1. Kristin says

    September 5, 2011 at 2:39 pm

    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?

    Reply
    • Wardee says

      September 5, 2011 at 5:15 pm

      Kristin — Click the whey link in the post above and you’ll see what alternatives you can use (dairy-free).

      Reply
  2. Kellie says

    September 5, 2011 at 2:55 pm

    Could this be canned, do you suppose? And kept in the pantry for longer storage? It looks wonderful!

    Reply
    • Nikki says

      September 5, 2011 at 5:29 pm

      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!

      Reply
    • Lea says

      August 5, 2014 at 1:50 pm

      When canning anything with tomatoes, you need extra acid. Add a Tbs. (I add more..love lemon). The lemon actually enhances the flavors.

      Reply
  3. missy chase says

    September 5, 2011 at 3:00 pm

    Never used Whey before… what purpose does it serve? Thanks in advance!!

    Reply
    • Wardee says

      September 5, 2011 at 5:16 pm

      Missy — It provides a starter culture of organisms. You can leave it out if you use 1 tablespoon of salt per quart.

      Reply
  4. Tanya Hulbert says

    August 30, 2013 at 7:52 pm

    Do you use dry whey? Thanks! This looks so wonderful.

    Reply
    • Wardee Harmon says

      August 31, 2013 at 8:44 am

      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/

      Reply
  5. Heather McEnnerney says

    August 31, 2013 at 4:51 am

    Do you HAVE to skin the tomatoes? I’ve seen lactofermented salsa recipes that go either way.

    Reply
    • Wardee Harmon says

      August 31, 2013 at 6:21 am

      Heather — No, you don’t have to skin. 🙂

      Reply
      • Heather McEnnerney says

        August 31, 2013 at 7:53 pm

        OK, thanks! I need a speedier lactofermented salsa, and this is it!

        Reply
  6. Sue Goad says

    August 31, 2013 at 11:27 am

    Could you use parsely instead of cilantro?

    Reply
    • Wardee Harmon says

      August 31, 2013 at 8:06 pm

      Yes, you can. But the flavor will be a little different. 🙂

      Reply
  7. Lucy duke says

    August 3, 2014 at 12:39 pm

    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

    Reply
    • deb P says

      October 5, 2014 at 3:46 pm

      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!! 🙂

      Reply
      • deb P says

        October 5, 2014 at 3:47 pm

        But, still use Whey or extra salt for the culture. Apple Cider Vinegar is not a culture for fermented foods. 😉

        Reply
  8. Millie says

    August 4, 2014 at 8:42 pm

    But, still use Whey or extra salt for the culture. Apple Cider Vinegar is not a culture for fermented foods. 😉

    Reply
  9. Jessica says

    August 5, 2014 at 12:59 pm

    Could you use water kefir in place of the whey?

    Reply
    • deb P says

      October 5, 2014 at 3:36 pm

      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 . . .

      Reply
  10. Randi says

    August 22, 2014 at 7:23 am

    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 ….

    Reply
  11. Elena says

    October 5, 2014 at 6:53 pm

    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 🙂

    Reply
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