Description
Spicy Mexican fermented pico de gallo brings zesty layers of traditional flavor to your table. Crisp vegetables mingle with tangy probiotics, creating a condiment that elevates any dish with authentic Latin American charm.
Ingredients
Scale
Vegetables:
- 4 medium tomatoes
- 1 medium white onion
- 2 jalapeño peppers
- 1/2 cup fresh cilantro
Fermentation Ingredients:
- 2 tbsp (30 ml) sea salt
- 1/4 cup (60 ml) water
Seasoning and Aromatics:
- 2 cloves garlic
- 1 lime, juiced
- 1/4 tsp ground black pepper
Instructions
- Meticulously dice tomatoes, onion, and jalapeño peppers into uniform, small cubes, ensuring consistent size for even fermentation and texture.
- Finely chop fresh cilantro and mince garlic cloves, releasing their aromatic essence and preparing them for integration.
- In a clean glass jar, combine diced vegetables, chopped cilantro, and minced garlic, creating a vibrant, colorful mixture.
- Dissolve sea salt completely in water, creating a precise brine solution that will facilitate the fermentation process.
- Pour the salt brine over the vegetable mixture, ensuring all ingredients are fully submerged and covered by liquid.
- Squeeze fresh lime juice into the jar, adding a tangy brightness and contributing to the fermentation environment.
- Sprinkle ground black pepper over the mixture, enhancing the flavor profile and providing additional depth.
- Securely seal the jar with a tight-fitting lid, leaving a small amount of headspace to accommodate potential expansion during fermentation.
- Allow the mixture to ferment at room temperature (65-75°F) for 3-5 days, gently pressing down the vegetables daily to release trapped air bubbles.
- Taste the pico de gallo after 3 days, checking for desired tanginess and fermentation level. Refrigerate when the flavor reaches your preference to halt the fermentation process.
- Once chilled, the fermented pico de gallo is ready to serve, offering a probiotic-rich, zesty condiment with complex, developed flavors.
Notes
- Uniformity matters when dicing vegetables to ensure even fermentation and consistent texture throughout the pico de gallo.
- Fresh ingredients are crucial, so select ripe tomatoes, crisp onions, and vibrant jalapeños for maximum flavor development during fermentation.
- Experiment with salt ratios by starting with a 2-3% salt brine, which helps create a safe fermentation environment and prevents unwanted bacterial growth.
- Customize heat levels by adjusting jalapeño quantities or using different pepper varieties like serrano or habanero for unique spice profiles.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snacks
- Method: Fermenting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 30
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg