Fermented Pineapple Salsa
BBQ season is h
ere and this recipe along with your favourite rice, corn, or bean chips makes an awesome BBQ side. This salsa also pairs nicely with white fish, tacos, or fajitas.
It’s a healthy, summery salsa that is fermented and contains probiotic bacteria. For more information on the health benefits of eating fermented foods check out my post “Fermented Daikon Radish Pickles”.
Fermented Pineapple Salsa Recipe
- 3 cups pineapple, cut into small cubes (roughly 1 whole pineapple depending on size)
- 1/2 cup red onion, finely minced
- 1/2 bunch cilantro, finely chopped
- 1 jalapeno pepper, finely minced (Use more or less to adjust spiciness, leave the seeds in for extra spicy)
- Juice and zest of 1 lime
- 1 tbsp sea salt
Mix all ingredients together in stainless steel or glass bowl. Cover with a clean dish towel and let sit at room temperature for 8-12 hours. Transfer to glass mason jars, cover with lids and store in fridge. It will stay good in your fridge for a long time but it’s so good it likely won’t last!
Enjoy
-Lindsey
Local Health’s Holistic Nutritionist
