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Pickled Tomato Relish Aka Fermented Pico De Gallo

Pickled Tomato Relish Aka Fermented Pico De Gallo

Everyone has made a Pico de Gallo for their taco night but the best part about this recipe is that it’s fermented so it’s packed full of beneficial probiotics that are going to help your digestion whilst tickling your tastebuds. 

With summer here and our barbie getting a good workout, I love having a good supply of this relish on hand. Not just for your occasional Mexican dish, it’s a great accompaniment to your eggs for breakfast, baked fish, any meat dish, with crackers or hummus, or even salads for some extra tang. If possible choose organic ingredients. You don’t want to be fermenting any pesticides or other nasties.. just the good guys.

Prep time: 10 minutes
Ferment time: 3-5 days at room temperature
Lasts: approx 6 months in the fridge.. if not eaten in 2 days!

INGREDIENTS:
makes 1 large jar

3 ripe tomatoes diced or 1 punnet of cherry tomatoes
1 small red onion, finely diced
1 clove garlic, finely chopped with the core removed
1 small bunch of coriander, finely chopped
1 small capsicum (red or green), finely chopped
1 red chilli, finely chopped (remove seeds for a milder taste)
1 teaspoon celtic sea salt (taste as you go! If not salty enough,add another 1/2)
1 teaspoon paprika
4 tablespoons fresh whey (You don’t need to use whey but it does give a more fool proof ferment starting off your batch with a good dose of lactic acid. If you choose not to use whey then add a little more salt)

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METHOD
1 Combine, mix and bruise all ingredients together in a large bowl. Once the juices are flowing, transfer to a clean mason jar.
2 Using a rolling pin mush and bruise the ingredients in the jar for a few minutes. This action helps to stimulate the lactic acid. Make sure you leave at least 1 inch of space at top to allow room for fermentation.
3 Leave on the shelf away from direct sunlight for approximately 3-5 days (depending on weather/humidity). When you think it’s ready have a taste. Be careful when opening the jar, open slowly as the fermenting gases will have built up significantly in the air tight jar. To avoid this build up you can ‘burp’ the jar every day by slightly loosening the lid and very carefully releasing some of the gas.
4 When it’s ready, you will see little bubbles floating up the sides of the jar.
5 Taste to make sure it’s good and fermented. Once it’s ready, transfer to fridge.
6 Experiment with added spices like cayenne pepper or cumin and herbs for different flavours.
7 Eat some fermented food every day for a happy belly and happy mind.

The Carousel thanks Mother Nourish for this recipe.

Written by Janneke Williamson

Janneke Williamson is a holistic health coach, food blogger, mother and cook, and she also runs WW Productions with her husband Rory.
Mother Nourish is all about finding balance with tantalising the tastebuds and a focus on optimum nourishment. Healthy made delicious.

Whole foods. Traditional methods. Modern twist.
Janneke loves a good laugh, making ferments, cooking and eating with her family. She lives in Bondi with her husband, toddler and veggie patch.

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