This recipe combines two of my favorite things: fermentation and Mexican food. I love tacos, to the point that when we go back to the states my husband actually gets frustrated with me about the number of tacos we eat. But I am like, welcome to my world. It’s kebabs 365 days a year, I think you can eat a few tacos. One of my favorite places is a Mexican butcher shop and market near my hometown in Michigan City Indiana. They don’t have any fancy fermented salsas on their tacos, just white onions and cilantro, as God intended.

But sometimes you have to mix it up, so here we have it. I came across this idea when I had a glut of tomatoes, which I panic-bought in preparation for a Mexican night at my house. I thought we didn’t have enough salsa, we did. Two kilos (?!) of unused tomatoes later, I ended up making a fairly benign roasted red pepper and tomato soup. But this recipe stuck with me. It was something that I don’t think would have ever occured to me, and I was eager to try it. My farmers market provided me with the perfect mixed variety of mini tomatoes to give it a go.

Ingredients

1 Pound Mixed Cherry Tomatoes, Halved

3 Tablespoons of Cilantro, Chopped Stems and All

3 Green Onions, Chopped

2 Cloves of Garlic, Minced

2 Teaspoons Pickling Salt

Juice of 1 Lime

1 Green Pepper, Finely Chopped

1 Tablespoon Honey

2 Tablespoons of Whey -I did not have whey on hand, instead I strained a cup of yogurt and used the remaining liquid.

Distilled Water

Method

In a large bowl mix all ingredients except the whey and water.

Transfer to the fermentation vessel. Add the whey and water. The most important step here is properly submerging the tomatoes under the liquid. If not properly anchored the salsa will mold. It is extremely frustrating to put in the effort of fermenting something only to have it mold. I speak from experience. Sauerkraut and I have a rocky relationship. The best weight (aside from a fermentation weight) is a slightly smaller jar than the one you are using to ferment. Leave on your counter out of sunlight and allow it to get fizzy. My kitchen is fairly cool so I let mine ferment for two weeks. Taste as you go to decide what is best. Refrigerate once the proper fermentation has been reached or better yet, eat some tacos!