Cherry tomato salsa

Cherry tomato salsa

The cherry tomatoes have such a nice sweet flavor, it really goes quite well with the spice of salsa.

Now the first time I made it (pictured) I cut them all up by hand. Whew that was a lot of cutting! The next time I made it I just threw a handful at a time into the food processor. Not only were the chunks smaller, it went much faster!

We love this stuff and go through quarts of it a week when I can make it fresh from our garden.

Cherry Tomato Salsa {recipe}
 
Author:
Recipe type: Sauces, Seasonings, and Condiments
Ingredients
  • about 5 cups of whole cherry tomatoes
  • 1 small to medium onion (or half of a large onion) (red onions are fantastic in this)
  • 3-5 jalapenos, no seeds (depending on how spicy you like it)
  • 1-3 clove minced garlic
  • ½ tsp sea salt
  • ¼ tsp pepper
  • ¼ -1/2 tsp red pepper flakes (again, depending on spice)
  • optional - handful of fresh, chopped cilantro
Instructions
  1. Cut, chop, and mix everything together.
  2. Let sit for at least 30 minutes, but it’s best if the flavors work themselves together overnight.
Notes
Lacto fermentation infuses it with probiotics so here are a few extra instructions for boosting the nutritional profile of the salsa.
If you’re going to use the salsa within a few days – add 2 Tbsp whey in the salsa and set out on the counter for about 8 hours or overnight. Chill and enjoy.
If you plan on keeping this in cold storage for some time – up the sea salt to about 1 Tbsp and add in 4 Tbsp of whey. Let sit out for at least 24 hours, up to 48 hours. Chill and store.

 

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Donielle Baker

Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
Donielle believes women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, she has a passion for nourishing/real food nutrition and natural living. Her personal background includes both infertility and miscarriage and she started Natural Fertility and Wellness in 2008 in order to share all of the information she found helpful in her journey to heal from PCOS and overcome infertility.
Donielle Baker
Donielle Baker
Donielle Baker
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Comments

  1. Melodie says

    I was just thinking about looking up a salsa recipe for our cherry tomatoes whgen I saw this in my reader. Thank you!

  2. Julie says

    This sounds delicious! My neighbor gave me a huge bag full of cherry tomatoes and I have been looking for something to make with them.

  3. Melinda says

    This sounds great! I have two huge bowls of cherry tomatoes and one of mixed peppers in my kitchen right now. I know what I’m doing this afternoon.

    How long do you think the fermented version will keep in the refrigerator?

    Melinda

  4. says

    We’ve made the fermented version a couple summers in a row now and it lasts for months – seems like at least 6 months but we usually run out of it by then. My husband LOVES the fermented way; I prefer it without the fermenting although I love it blended into tomato soup – gives it a zing.

    • donielle says

      @Shyla, I would think so, though I’ve never done it myself. You might even be able to lower the salt content when freezing since it won’t be needed as a preservative. the one thing I think might happen is that the texture would change as the tomatoes won’t hols after thawing, so it may be a bit more watery. Let me know if you try it!

  5. says

    Thanks Donielle,

    It’s fermenting now – this is my first foray into lacto-fermentation so I’m very excited. ;D I do plan on freezing this batch. I’ll try to remember to pop back here and let you know how it thaws in the winter months. Even if it’s not all that fresh tasting, I could pour it over chicken in the crockpot. But I’m expecting good things.

    God’s peace…

  6. julie says

    hi,
    recipe looks great & easy enough for me…until you get o the fermenting part…i’m new!! : )
    wanted to know if i could can this salsa for later?
    thanks!

    • donielle says

      @julie, it’s easily can-able. :-) Just follow the instructions from your canner for salsa – and forget about the fermenting part if you’re canning it. because once it’s heated, it’ll kill all the ‘fementation’ bacteria anyways.

      If you ferment it – you’re basically saving it for later. You just need fridge space to keep it in, but it’ll last for months once fermented. :-)

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