Recipe: Lacto-Fermented Green Tomato Salsa (2024)

FAQs

Can I ferment green tomatoes? ›

Green tomatoes, with their bright acidity and crisp texture, make excellent pickles. And just like ripe tomatoes, they pair beautifully with chilis and garlic. But what you may not know is that you can toss them in a jar with a little salt water and ferment them too.

You can make 3 different versions of tomatillo salsa with the same ingredients: raw, roasted and lacto-fermented.

Place tomato juice, salt, pepper and whey if desired into a quart jar and stir. Put lid on jar and allow juice to ferment at room temperature for 2 to 3 days stirring once or twice a day. Store juice in refrigerator after fermentation has been completed.

Boil the tomatoes for 30 to 60 seconds. Watch carefully as smaller tomatoes will need less time; you don't want the tomatoes to start cooking. You'll know the tomatoes are ready to be removed when the flesh starts to wrinkle, and the skin starts to peel away from the flesh.

It turns out that green tomatoes hold up well to the process of being sliced, dredged and fried, and the slightly sour flavor pairs well with a crunchy, salty coating.

Let the jar sit at room temperature for about 5 days. During that time, the brine will become cloudy and the tomato color more subdued—signs of successful fermentation. The tomatoes are ready when they are effervescent and tangy. Move them to the refrigerator, where they will keep for several months or longer.

Allow the tomatoes to ferment for 8-10 days in a cool dark place, such a s a larder. Once you are happy with the taste, store in the fridge. The tomatoes become marginally fizzy once they have been refrigerated. They will keep for up to 4 months.

Use a weight to keep the tomatoes submerged. You can even use a clean pebble for this. Allow the tomatoes to ferment for up to 7 days, then place them into the fridge & enjoy at your leisure for up to 6 weeks.

Fermented foods are salty, sour, tend to have more nuance in the mouth, and become more refined over time. In addition, lacto-fermentation consumes the sugar in the food. Lacto-fermented vegetables and fruit lose their sweetness but create new flavours and aromas during fermentation.

Wash jars and utensils thoroughly with hot water and soap before starting your recipe. Most fermented milks create lactic acid during fermentation, which prevents contamination. Sanitation is therefore not necessary. However, mature cheeses need sanitized equipment.

Can you eat too much lacto-fermented food? ›

Fermented foods are considered safe for most people. However, some individuals may experience side effects. Due to the high probiotic content of fermented foods, the most common side effect is an initial and temporary increase in gas and bloating ( 32 ).

In summary, fermentation of tomato juice improves both the physical properties of the juice and the in vitro bioaccessibility of lycopene.

During fermentation, tomatoes become slightly more acidic. They also lose some of their sweetness. However, tomato flavours are still present, and the fermentation process gives the mixture a delicious, tangy zing! As the tomatoes soften slightly during fermentation, we prefer to puree them to focus on their flavour.

Tomato wine is described as slightly fruity and zesty with some sweetness. Making this type of wine is a long process, but it can be accomplished with care and effort. To make tomato wine, mix the ingredients, ferment the mixture, and then bottle the wine so that you can enjoy it after approximately 100 days.

Can you leave skin on tomatoes when making salsa? You sure can! This is the easiest way to make salsa Making this food processor salsa for canning your tomatoes and peppers is the perfect way to save some time!

Regardless of how you're using them, for the most part, all you have to do is slice them, although for some preparations, like the green tomato pie linked below, you'll have to peel them as well.

Blanch and Shock

Use a slotted spoon to lower as many tomatoes as will fit into the boiling water, cooking in batches if needed. Cook for about 30 seconds, then use the slotted spoon to transfer to the ice water. Once the tomatoes are cool, use your fingers or a paring knife to peel and discard the skin.

In a salad or sandwich, you don't need peeled tomatoes. But, if you're making a fresh tomato sauce or stewed tomatoes, the tomatoes should be peeled, cored, and seeded. The result will be a smoother sauce without any seeds, core, or peel in it.