Pico De Gallo is a staple in Mexican cuisine. This salsa fresca is an uncooked salsa made with fresh ingredients. I make it often and with my fermentation obsession of course I had to share my favorite lacto-fermented version. Fermenting this salsa has many health benefits which you can read more about in this article. Here is my recipe for Probiotic Pico De Gallo. Enjoy!
Probiotic Pico De Gallo
- Chopped Tomatoes (3-4 medium sized)
- Chopped Onion (1/2 red or white)
- Chopped Garlic (3-4 cloves)
- Chopped/Seeded Jalapeno Pepper (1 medium)
- Cilantro chopped (5 or 6 stalks)
- Salt & Pepper
- Lime Juice (1 small)
- 2 Tbs. Whey
Chop all ingredients into a bowl and mix. Season with salt and pepper and add lime juice. Mix everything together and add whey and stir. Add everything to a fermenting jar (where to buy) and cover with a paper towel and secure with a rubber band. Allow it to sit on your counter for 36-48 hours to allow all the healthy probiotic cultures to do their thing. Once the fermentation process is over you can put a lid on the jar and keep in the fridge. It will last several weeks but will most likely be eaten before then since it is a yummy addition to Mexican dishes. It is great served along side my fermented salsa verde!
Have you jumped on the fermented foods bandwagon yet? What is your favorite fermented food or drink?
