Fermented Smoky Peach Salsa

by lydia on September 20, 2012

Peach season is pretty much over here in my neck of the woods. I still have been able to find some peaches locally thankfully. It’s a good thing too because I have wanted to revamp my recipe for Smoky Peach Salsa.

Now that I am only fermenting things anaerobically in the Probiotic Jar I have to go back and modify all my recipes. Not only do I no longer use mason jars, I also do not use whey. Whey changes the pH of the ferment too rapidly and skips fermentation steps. If you want the most optimal benefits and lactic acid bacteria, using whey is not a good option. This recipe requires salt only, and an anaerobic environment for the ferment to do it’s magic!

I came up with this recipes several years ago and make it every summer. It’s great paired with my Pulled Pork. I used yellow tomatoes and red tomatoes, so the color of my salsa in the  photo below is much lighter than it typically would be. I hope you will try this salsa, it really is divine!

Peach Salsa

Fermented Smoky Peach Salsa
Recipe type: Condiment, Appetizer, Snack
  • 1 Liter Pickl-It Jar
  • 4 peaches, peeled and diced
  • 1 large tomato, diced
  • 14 oz. organic fresh tomato puree
  • 2 small red onions, chopped fine
  • Juice of 2 lemons
  • Fresh cilantro, minced (about a handful)
  • Oregano or marjoram, preferably fresh, a few tablespoons (optional)
  • ¼ – ½ teaspoon chipotle powder (depending on how hot you like it)
  • 5 grams fine Himalayan pink salt
  1. In a bowl, mix together chopped onions, tomatoes, and peaches with the tomato puree, lemon juice, salt, minced cilantro, minced oregano and chipotle powder.
  2. Spoon the mixture into a one liter Pickl-It jar, stir well to remove any pockets of air.
  3. Close the lid and add the airlock. Fill the airlock with 1½ tablespoons water.
  4. Place in dark cupboard ferment at room temperature (if below 74 degrees) for 5-14 hours with the airlock.
  5. Then move to the fridge and keep away from direct light.
  6. If your house is warmer than 74 degrees, ferment in the fridge with airlock for 24 hours rather than on the counter or in a cupboard.

You can skip the fermentation steps altogether and just make this as you would regular salsa. It’s just as good.

If you are new to anaerobic fermentation and need some guidance, may I recommend getting a copy of  ‘Lisa’s Counter Culture: Pickles and Other Well Bred Foods‘. It’s an invaluable ebook. I’ve referred to it often to make sure my measurements are accurate, to review the tips that she has learned over the years. This ebook is a must have for anaerobic fermentation, I can’t recommend it enough~!






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