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  • Recipes
  • Fermented Tomato and Mango Salsa
Fermented Tomato and Mango Salsa

By OcadoLife
“This Fermented Tomato and Mango Salsa is a zingy take on a classic fresh salsa,” says Japanese American cook and food writer Kenji Morimoto, author of Ferment – a guide to making pickles and ferments. “Try it spooned…
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Time and servings

Total time
Prep time

Ingredients

5 total
  • 300g mango, diced
  • 250g tomatoes, diced
  • ½ red onion, thinly sliced (approx. 70g)
  • 1 jalapeño, sliced and deseeded
  • 20g coriander, stems and leaves finely chopped

Method

4 steps

  1. Step 1

    Place a mixing bowl on a kitchen scale and set it at zero. Add the mango, tomatoes, red onion, jalapeño and coriander, and note the weight. Calculate 2% of that figure and add this amount of salt to the salsa. Mix thoroughly and transfer to a sterilised 500ml jar. (To sterilise, wash the jars and lids; put on a tray in the oven at 180°C/160°C fan/gas 4 for 15 mins.) Top with a piece of baking paper to minimise oxygen exposure.

  2. Step 2

    Cover the jar, label with the date and put on a plate to catch any overspill. Set aside at room temperature, out of direct sunlight.

  3. Step 3

    Over the next few days, keep an eye on it, ‘burping’ the jar now and then by briefly opening the lid to allow excess gas to escape; the colours will change and you’ll see bubbles. This all means fermentation is happening.

  4. Step 4

    When you’re happy with the flavour, usually within a week, move to the fridge. This is best enjoyed within a month.