Fermented Tomato Salsa

Summer, sun, sunshine - and what can't be missing? Lots of BBQ! Last week we presented you with a recipe for homemade BBQ sauce - it's quick and easy to make and tastes great as a barbecue dip for vegetables or meat. Dips and barbecue sauces are always a highlight for us when barbecuing - there's always something new to try. Today we'll show you how to make fermented tomato salsa in your FAVORITE JAR. Sweet tomatoes with spicy garlic - completely natural and free from any additives that you would otherwise find in conventional dips and tomato sauces from the supermarket. Fermenting is always a highlight for us - the taste is always so intense and special, processing and observing the development is pure joy. The tomato sauce in the Mason Jar is particularly great as a dip with bread like a kind of bruschetta, or as a topping on grilled tofu, cheese or chicken.

Tomato Salsa in a Jar

Fermenting tomato sauce in a Mason jar What you need:

• 1 x Ball Mason Jar Regular 475 ml (16 oz)
• Fermentation Attachment for Regular Mouth Jars
• Glass Weights for Regular Mouth Jars
• wooden rammer
• 1 Ball Mason jar (475 ml) full of ripe tomatoes
• 1-2 teaspoons of salt
• 3 cloves of garlic
• 2 sprigs of dill
• some chili if you want it a bit hotter

And here's how it works: 1. Fill the Ball Mason jar with tomatoes, salt, garlic (chopped) and dill and mash gently with the wooden pestle - the juice will settle on the surface bit by bit. So you work directly in your Mason jar and don't need an extra bowl to wash. Since we already get so much juice out of the tomatoes, we don't need any additional water for our fermenting brine this time - it will form all by itself together with the tomato juice and salt. 2. Now press the tomatoes down again with the masher to squeeze out any "air holes" . You should leave about 2 fingers of space to the edge of the glass, then place the glass weight into the Ball Mason jar for fermentation . Make sure that all the tomatoes are below the glass weight and only the brine is above the fermentation weights. 3. Now place the fermentation attachment on your Mason Jar glass and tighten the ring. Gases can now escape through the valve on the fermentation attachment, but no oxygen can get into the glass - the perfect condition for fermentation. 4. Now place your fermented tomato salsa in a dark, cool place such as the pantry or kitchen cupboard. Let it sit for about 4-5 days and then test the taste for the first time - the longer the tomato salsa ferments, the more intense the taste becomes. Homemade fermented tomato sauce - guaranteed safe fermentation with the fermentation attachment