Fermentation Blog

 

                                         Pico de Gallo

 

For my fermentation project I have chosen to make fermented Pico de Gallo because I love Pico de Gallo and so does everyone in my family and I have never made my own so I figured why not give it a try now. 

 

 

Ingredients:

• 2.5-3 lbs. of tomatoes of choice
• 1-2 onions (yellow, white, or red)
• Fresh Cilantro to taste (1/2 cup or more)
• 1 lemon, juiced
• 2-3 limes, juiced
• 2 TBSP Celtic salt
• Spices to taste ( I use salt & pepper only, but cumin, oregano, or powdered chili could be added)
• Peppers (sweet or spicy)
• 1 garlic clove

 

Directions:

• Chop tomatoes, peppers, onion and cilantro (garlic if you decide to use it)
• Toss all ingredients into large bowl
• Add the citrus juice
• Add salt & pepper (other spices at this time, if you like)
• Pour into quart or half gallon size mason jars and cap
• Leave on the counter for approximately 2 days
• After fermentation is complete, store in refrigerator for up to 9 months

             

 

Getting Started:

1. First thing is getting all of my ingredients together that need to be chopped (tomatoes, peppers, onions, and garlic).
2. Wash all of my vegetables to make sure they are clean of any dirt or debris.
3. Wash and dry mason jar to make sure all of the syrup is out of it ( I got the jar from my in laws who have a sap house).
4. I chopped up the tomatoes, peppers, onions, cilantro and 1 garlic clove.
5. Tossed all of the chopped vegetables, cilantro, garlic, salt and pepper into a large bowl.
6. Rolled the lemon and the limes to get the juices flowing before I cut them in half to juice them.
7. I then poured  all of the lime juice and lemon juice onto the chopped vegetables in the big bowl.
8. Mixed everything together in the big bowl and then placed all of the ingredients into the mason jar.
9. Sealed the mason jar very tightly and then placed on my counter to begin fermentation.

Ingredients are all chopped, mixed and ready to be canned. This Pico de Gallo smells fresh and very aromatic. Fingers crossed and hoping for a nice, tasty Pico de Gallo.

All set and ready to ferment!



                                                   
                                            
And now we wait and check back in two days!!