4 Serves
71 Mins
5 g
8 g
4 g
Finely dice the fresh tomatoes, onion, and jalapeno peppers using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Jalapeno Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
516 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
98 µg / 400 µgCalcium
230 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
480 mg / 4,700 mgSodium
1751 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Combine the diced vegetables in a bowl and toss with sea salt to draw out moisture and create a natural brine.
Pack the mixture tightly into a glass fermentation jar, ensuring the vegetables are completely submerged under the brine using a fermentation weight.
Allow the salsa to ferment at room temperature for several days, then heat a small amount of olive oil in a frying pan to quickly sauté the fermented mixture for a warm, complex flavor profile.
Fresh Tomatoes
Sea Salt
Olive Oil
Vitamin A
338 µg / 900 µgVitamin C
55 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
516 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
98 µg / 400 µgCalcium
230 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
480 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
g29
g12
g
Mexican
MexicanZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g