It‚Äôs prime summertime and nothing shouts ‚Äúsummer‚ÄĚ more than pineapple. This sweet and spicy fermented pineapple salsa will be eaten up before you know it. You can serve it with tortilla chips or tacos or use as a condiment to top grilled chicken or fish.
By fermenting the salsa, the flavors meld together in a way that cannot be created through any other process.¬† ¬†
Yield: 1.5 cups finished salsa¬†
- 1.5 cup ripe pineapple, cubed into small ‚Äúsalsa-sized‚ÄĚ chunks¬†
- 2 tbsp. red onion, finely diced¬†
- 1/2 cup cilantro, loosely packed (or less, if you prefer)¬†
- 2 tsp. fresh garlic, chopped¬†
- 1 hot jalape√Īo pepper, finely diced (or other hot pepper of choice)¬†
- 2 tsp. fresh lime juice¬†
- 1 tsp. coarse kosher salt¬†
- Dash of ground black pepper, to taste (optional)¬†
In a medium-sized, non-reactive bowl (such as stainless steel or glass), prep ingredients and mix them together. Stir well to distribute the salt.¬†
Once mixed well, transfer ingredients to a clean glass wide-mouth, pint-sized canning jar. Push down ingredients so that none are on the side of the jar. A jar weight is very helpful with this ferment, as it keeps all of the chopped bits held under the natural brine that is created.
Wipe off the rim of the jar and place the canning lid (or airlock) on the jar and tightly screw on the ring.¬†
This is a two- to three-day ferment. Ferment at room temperature, out of direct sunlight. If you notice that food has floated to the top of the brine, use a clean utensil to push it back down.
Give the pineapple salsa a taste after 48 hours of fermentation. If the ingredients still taste too raw, allow it to ferment another day and give it another sample.
Once the ferment has reached your ideal flavor, transfer it to the refrigerator. This ferment is best enjoyed within two weeks. ¬†
It is not recommended to use canned or frozen pineapple for this recipe.¬†¬†
If you don‚Äôt want a spicy salsa, consider adding half of a medium-sized green bell pepper in place of the jalape√Īo. ¬†