Garden Salsa ~ Fresh or Fermented

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Isn’t it funny how we change? As a kid I thought it despicable to mix things together. My food had to be separated on my plate and not touching each other. Oh, did I miss out or what?! Things like submarine sandwiches and salsa grossed me out (yes, I’m dating myself, I know). Now, I am an avid foodie that finds pure joy in creating and mixing food together (see RECIPES). Grab your garden goodies and lets get our food groove on for this garden salsa.

Fresh or Fermented Garden Salsa for Nourishing Food | Prodigal Pieces | www.prodigalpieces.com

*post contains affiliate links so you can find the products I love to use too! (see full disclosure)

This is the time of year for me when my garden is bursting out all over and can be slightly overwhelming. I gathered this in 5 minutes of one day, so you can see I am absolutely blessed.

Fresh Garden Tomatoes for Fermented Salsa by Prodigal Pieces | www.prodigalpieces.com

While I love to process my tomatoes into juice and sauce with my Victorio Strainer, sometimes I hoard a stash to make this delicious (and nutritious) garden salsa as we consider it a staple in our diet.

Can you blame me when it can be done in 30 minutes or less or even beefed up with probiotics by fermentation that will keep my gut in check all year long? No canning!

All you need are these basic fresh ingredients.

Fresh from the Garden Ingredients for a Healthy Garden Salsa - Fresh or Fermented by Prodigal Pieces | www.prodigalpieces.com

These are my favorite handy tools to make the job even quicker.

Tools for Making the Best Garden Salsa - Fresh or Fermented | www.prodigalpieces.com

Tools:

In a few steps you’ll be enjoying the fruits of your labor.

Fresh Cut Tomato Straight from the Garden | Prodigal Pieces | www.prodigalpieces.com

Don’t have a garden? Head to your local farmer’s market to find the best chemical-free fruits. They love it when you start up a conversation about their produce. It’s their passion!

For me, I prefer a chunky salsa on certain recipes and a blended version for others. My favorite way to eat it is on a fried egg for breakfast, lunch, or dinner. YUM.

Fermented Salsa on Fried Egg with Fruit Salad for a Nourishing Breakfast by Prodigal Pieces | www.prodigalpieces.com

I do a couple varieties to keep it fun, but almost always ferment to get that enzyme and probiotic kick that keeps our gut healthy. We ferment our ketchup, mustard, cortido (Latin American sauerkraut), kefir, yogurt and more.

Since we have some in our family with dairy issues, we don’t always use whey, but rather the salt substitution instead. What is whey? The liquified portion you can skim off of your home-cultured dairy. It offers so many benefits to use. Or if you need to find a culture, I have nothing but excellent things to say about Cultures for Health. We use many of their products.
Adding Salt to Fermented Garden Salsa by Prodigal Pieces | www.prodigalpieces.com

Featured Fresh or Fermented Salsa Recipe by Prodigal Pieces | www.prodigalpieces.com
Garden Salsa ~ Fresh or Fermented
Print Recipe
Vegan, Paleo, Gluten Free Pico de Gallo (Salsa Fresca)
Servings Prep Time
1 quart 30 minutes
Passive Time
2 days fermentation
Servings Prep Time
1 quart 30 minutes
Passive Time
2 days fermentation
Featured Fresh or Fermented Salsa Recipe by Prodigal Pieces | www.prodigalpieces.com
Garden Salsa ~ Fresh or Fermented
Print Recipe
Vegan, Paleo, Gluten Free Pico de Gallo (Salsa Fresca)
Servings Prep Time
1 quart 30 minutes
Passive Time
2 days fermentation
Servings Prep Time
1 quart 30 minutes
Passive Time
2 days fermentation
Ingredients
Servings: quart
Instructions
  1. Wash and prepare ingredients as described above.
  2. Mix together in large bowl for a chunky salsa, or add to your food processor for a lightly blended salsa.
  3. Enjoy fresh or add to a quart-sized jar. For fermentation, press down lightly until ingredients are covered with liquid, making sure vegetables are at least 1" below top of jar. Add a bit of water if needed.
  4. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage. Will keep for up to 6 months in a refrigerator.
  5. Add it to your daily grind to beef up your nutrition on anything the suits your fancy. Enjoy!
Share this Recipe

To learn more about how to prepare foods the way they were intended, I cannot recommend enough the book, Nourishing Traditions. It is not your average cookbook full of recipes, but also oodles of information that will have you reading for hours.

Eating a nourished diet doesn’t have to be hard or break the bank. This mama to 6 is all about making the most of our time and resources. Do pin and share my garden salsa recipe to inspire others to try it too!

Fresh or Fermented Garden Salsa with Probiotics by Prodigal Pieces | www.prodigalpieces.com

Next week, I have a fun makeover for you, so be sure to sign up for my newsletter to get it all in your inbox. (see sidebar or bottom of this post) Until next time!
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More of my recipes and projects for you:

Quick & Easy Nourishing Cabbage Skillet Pizza by Prodigal Pieces | www.prodigalpieces.comVintage Waterfall Dresser Gets Volkswagen Bus Makeover by Prodigal Pieces | www.prodigalpieces.com

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6 Comments

  • Cheryl B.

    This looks good.

    October 13, 2016 at 8:53 am Reply
    • Larissa

      We’re eating it for lunch now…this made me hungry to write! 😀

      October 13, 2016 at 11:23 am Reply
  • Jaime

    Oooh, Larissa — this salsa looks and sounds delicious! I love the idea of using it on eggs!

    October 13, 2016 at 11:04 am Reply
    • Larissa

      I hated eggs as a kid and have grown to crave them, so the salsa is the icing on the cake for me. We’re actually having an egg dish with salsa for lunch today!

      October 13, 2016 at 11:24 am Reply
  • Marie from The Interior Frugalista

    Sounds yummy! I’ve never tried salsa on eggs but your picture makes it look delish. Pinning to share and bookmark because I have a basket full of tomatoes from our garden.

    October 14, 2016 at 7:44 am Reply
    • Larissa

      I hope you got a chance to make some! We inhaled ours…time to make more. 😀

      October 17, 2016 at 7:26 pm Reply

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