Smoky Peach Salsa (Lacto-fermented)

by lydia on July 24, 2010

I have wanted to try my hand at a smoky peach salsa for some time now, and I finally got around to it now that peaches are in season. I have always loved this particular smoky peach salsa from Trader Joe’s and I really want to re-create it into a lacto-fermented version. And I am happy to say I have done so successfully!!

Smoky Peach Salsa

4 peaches

1 large tomato

14 oz. organic tomato puree

2 small onions

Juice of 2 lemons

4 tablespoons of whey

1 tablespoon sea salt

fresh cilantro, minced (as much, or as little as you like – I used about a handful)

oregano, preferably fresh

1/4 – 1 teaspoon chipotle powder (depending on how hot you like it, a little goes a long way.)


Peel and pit the peaches and dice. Dice the tomato, and the onions as well. In a bowl mix together chopped onions, tomatoes, and peaches with the tomato puree, lemon juice, whey, salt, minced cilantro, minced oregano and chipotle powder. Spoon the mixture into one quart jar and 1 pint jar. Seal tightly and sit on the counter for 2-3 days before moving to cold storage. If you have ceramic weights they would be good to use with this recipe. Check jars to make sure the veggies are submerged under the liquid. I had one jar go bad very quickly on me, so be sure to check it frequently.

Hopefully one of these days I will be getting around to making some pulled pork tacos to serve with this yummy salsa~!!!

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