This strawberry basil salsa is not only delicious, but it is also aesthetically pleasing. It’s the perfect springtime (or summertime) salsa to incorporate into your mealtime. The colors are sure to liven up any dish.
The bright red berries, purple from the onion and green basil topped over fish, served with chips or spooned over scrambled eggs is a sure-fire crowd pleaser.
Yield: 1 pint
- 2 cups fresh strawberries, stems removed, diced
- 2 tbsp. red onion, finely chopped
- 1 tsp. fresh lemon juice
- 1/4 cup fresh basil, finely chopped
- 1 jalapeno, finely chopped (optional)
- 1/8 tsp. 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, wide-mouth, pint-sized glass 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 strawberry basil salsa 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 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.
If you don’t want a spicy strawberry basil salsa, consider adding half of a medium-size green bell pepper in place of the jalapeño.