Easy Fermented Pico de Gallo Recipe

Vibrant and crunchy pico de gallo is a staple in Mexican salsas. Fermenting your pico de gallo allows you to enjoy both the freshness of the ingredients and your body’s absorption of nutrients. Another benefit is that since you’re making the salsa ahead of time, you can just pull it out when you’re ready to eat. After you’ve chopped up your ingredients, allow the salsa to sit on the counter at room temperature for 2-3 days before adding the cilantro and enjoying. One less thing to prepare. 

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What is Fermentation?

Lacto-fermentation is the process of submerging produce in a saltwater brine to allow the lactobacillus bacteria present on the vegetables to feed on the produce, grow, and reproduce. Lactobacillus bacteria thrive in salt water, while harmful bacteria are either killed or slowed down and outnumbered by the beneficial bacteria. 

Benefits of Fermentation

Fermenting pico de gallo enhances nutrient absorption. The fermentation process breaks down nutrients, making them easier for your body to digest. The salsa will last longer in the refrigerator as well. Fresh pico de gallo won’t be great after the first two days. Fermented pico de gallo can sit in your fridge and be used for at least a week.

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Ingredient List

Tomatoes: Roma tomatoes have more flesh than a beefsteak tomato. We are looking for a firmer tomato and less water. You can substitute beefsteak or even cherry tomatoes if you wish. Whichever you choose, make sure that your tomatoes are firm for the best texture at the end. 

Fermented Garlic: I love using fermented garlic whenever I can. It boosts the fermentation process by adding microbes into the salsa. If you don’t have any on hand, you can use fresh and it will be delicious. Learn how to ferment your own with my fermented garlic recipe.

Peppers: I use serranos because I like that, while spicier than jalapeños, they have a consistent heat. All serranos are going to be the same spice level. Jalapeños can range from mild to spicier than a Serrano. It’s like pepper Russian roulette and I prefer to play it safe. 

Sea salt: when fermenting, it is not the time to use iodized table salt. It inhibits the production and replication of the bacteria that ferment the vegetables. It’s important to use either a Kosher salt, gray, pink Himalayan sea salt, or Redmond real salt as your options for best results. 

Cilantro: I add my cilantro after fermentation so that it is fresh. Cilantro oxidizes once it’s cut and I prefer a fresh green in my salsa, instead of brown. If you don’t like cilantro, you can leave it out altogether. 

You can always add more or omit any vegetables that you don’t like, but it is important for the salt level to stay as printed in the recipe to allow the lactobacillus bacteria to flourish and any bad bacteria to be suppressed. 

Kitchen Equipment

Quart-sized mason jar 

Wide-mouth funnel

Vegetable fermentation tamper: I use a wooden sauerkraut tamper.

Fermenting weight: You can use a fermenting weight, a piece of plastic wrap pressed on top, or a sandwich bag filled with water. I find the fermenting weight to be the easiest solution.

Fermenting lids: I like the Easy Fermenter Wide Mouth Lids.

Step-By-Step Instructions

1. Rinse and dry the tomatoes and peppers, being sure not to use any cleanser. We want the naturally occurring bacteria to be present for fermentation. 
2. Dice the roma tomatoes and whole onion 
3. Place into a large bowl with room to mix
4. Mince garlic and Serrano pepper and add to bowl
5. Juice one lime over the salsa
6. Sprinkle 1 teaspoon of salt over the salsa and stir
7. Taste with a clean spoon. The salsa should taste a little salty, but not overly salty. If it does not, add another teaspoon of salt. 
8. Stir thoroughly and allow it to sit for about 5 minutes so that the salt will pull water from the vegetables to create a brine. 
9. Using a wide-mouth quart mason jar and a wide-mouth funnel, spoon salsa into the jar. 
10. With fermentation tamper, push the salsa down to pack and push the brine over the salsa
11. Add remaining salsa and pack down as you go
12. Once all of the salsa is in the jar, press down with the tamping tool one more time and add your fermenting weight on top. If any vegetables float up past the weight, scoop them up and discard them so that they don’t potentially mold. 
13. If the brine doesn’t go over all the salsa, you can add a little filtered water, either bottled or from the refrigerator. You do not want to use chlorinated tap water because the chlorine can inhibit the growth of the good bacteria. 
14. Add your regular or fermenting lid.
    1. I prefer a fermenting lid because you don’t have to worry about burping the jar and disturbing the weight. The lid lets out the carbon dioxide through the valve on top. 
15. Place the jar in a dark place for 2-3 days
    1. The next day, there shouldn’t be any visible changes unless you’re in a very warm environment.
    2. On the second day, check for tiny bubbles forming in the brine. Taste the salsa. If it tastes good to you, you can eat it. 
    3. On day three, you should see more bubbles. Taste the salsa. It should have a more fermented tang and a slight alcoholic smell.
16. Once it is done fermenting to your taste, pour the amount you want to eat into a bowl 
17. Add ½ to 1 cup of chopped cilantro 
18. Stir and taste for seasoning then enjoy! 
19. Replace the fermenting lid with a regular lid and refrigerate.

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Fermentation Troubleshooting

Fermentation time can vary based on the time of year (summer vs. winter) and the temperature in your home. Food ferments quicker in warm weather and slower in cooler weather. Two to three days is a general timeline, but you should look for tiny bubbles in the pico de gallo to show that fermentation is occurring. The bubbles are from the bacteria releasing carbon dioxide as it ferments the pico. If you see bubbles forming, your fermentation is progressing well.  

All of the vegetables need to be submerged under the brine. The brine keeps the pico de gallo from being able to mold. After you place the fermentation lid on top, if any bits of vegetables float up, gently scoop them off with a spoon. 

If you open the lid and there is mold, do not eat it. Discard it and sanitize your mason jar and lid. Since this is a quick ferment, it is unlikely to happen, but you don’t want to ingest anything fuzzy. 

Ferments have a naturally mild alcoholic smell and sometimes flavor, depending on how long it has been fermenting. If it smells bad, do not eat it. It’s better to be safe rather than sorry.

Serving Suggestions

This recipe yields 3 cups of pico de gallo. My husband and I use it about three times before we run out. 

Fermented pico de gallo is great to add to any Mexican dish you normally prepare. Put it on top of tacos or eat it with chips; it’s sure to please a crowd. My favorite way to use it is on Tacos Vampiros for a fresh kick.

But it doesn’t have to end with Mexican food. With its blend of heat from the serranos, the acid from the lime, and the crunch from the onion, this salsa is perfect to put on anything you want to add a bit of flavor complexity. Seafood, grilled meat, and even a breakfast burrito could benefit from a little fermented pico de gallo. 

If you prefer your pico de gallo to be less hot, you can add less serrano pepper or omit it altogether. You can also substitute hot peppers for a green pepper. You’ll get the flavor of pepper without the heat. 

If you’re someone who thinks cilantro tastes like soap, you can omit it as well. The key is to bring the flavors you like together.

Storage

Fermented foods need to be refrigerated or they will continue to ferment. The refrigerator slows down fermentation dramatically. This salsa can last in the fridge for at least a week. It can go even longer, but the longer it sits the less crunchy the onions and peppers will be. I prefer my pico de gallo to balance fermentation with a fresh, firm texture. 

I leave my pico de gallo in the mason jar that it fermented in and replace the fermenting lid with a plastic lid for mason jars. 

If you do go past the point of it being crunchy, you can blend it in a blender or with an immersion blender. You’ll end up with a smooth salsa instead of a crisp one, but the flavors and microbes will still be present and you won’t waste anything. 

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