Fermented Tomato and Mango Salsa
By OcadoLife
Published on 18 July 2025
“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 over a fresh-from-the-grill hot dog with Japanese mayo.” Allow for 5-7 days fermenting. This recipe makes 1 x 500ml jar Time and servings
15 minsTotal time
15 minsPrep time
Ingredients
- 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
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.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.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.Step 4
When you’re happy with the flavour, usually within a week, move to the fridge. This is best enjoyed within a month.