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Summer means fresh ripe peaches! Salsa is a delicious addition to summer meals. Peaches wait for no one and must be processed almost immediately! Lacto-fermentation will extend the window of edibility of ripe farm fresh peaches. Make lacto-fermented salsa this summer with all your extra peaches.

Summer brings a plethora of fresh produce and fruit. At the farm it seems everything is ready at once, and there is a rush to preserve the harvest. We ferment all we can to extend the fresh taste of summer and the edibility of our produce. Therefore, one of the nicest ways to use ripe peaches is to make lacto-fermented peach salsa. It pairs perfectly with organic tortilla chips or as a topping on grilled meat dishes.

We talk a lot about fermentation around our farm. You can find many of our methods and recipes here and on our youtube channel. We ferment everything we can think of from sauerkraut to corned beef. Fermentation uses natural, beneficial bacteria to produce lactic acid which acts as a food preservative. It is important to keep the unwanted bacteria in check so the lactic acid bacteria can take over. We are using lemon juice and salt in this recipe to keep the bad bacteria in check. Here is a reliable source to read all about fermentation benefits.

Fermentation aids digestibility and adds vitamins, minerals, and enzymes to the fruit, which improves our gut health. Health benefits, enhanced palatability, and extension of window of edibility are all great reasons to ferment.

Can you tell me the difference in fermenting fruits vs. vegetables?

Fruits like peaches contain natural sugar that causes alcohol to be produced during fermentation. Lactic acid is produced by bacteria when fermenting vegetables.

Ingredients you will need to make lacto-fermented peach salsa.

ripe fresh peaches
tomatoes
onion
jalapenos
cilantro
fresh lemons

Equipment you will need.

1 quart fermentation jar/canning jar/Pickl-it jar
airlock or your choice of fermentation lids/canning lids and rings

Should I peel the peaches when making lacto-fermented salsa?

If you know where your peaches were grown and know they weren’t treated with chemicals, then it’s perfectly fine and actually great to not peel them. We grow all of our peaches and they are 100% organic, so I never peel my peaches. I think it adds an extra layer of delicious peach flavor. When in doubt, blanch the peaches, place in cool water bath, then peel them.

TIPS

Using a quart jar to fill as you cut up your ingredients helps you make the correct amount for the jar you are using to ferment.
If you are concerned about mold, you can slightly swirl the jar to mix up the salsa a couple of times daily.
For the best results, dice the ingredients by hand instead of using a food processor.

Lacto-Fermented Peach Salsa

Equipment you will need

1 quart fermentation jar/canning jar/Pickl-it jar
airlock or fermentation lid or canning jar lid and ring-all work!

Ingredients

2 cups of diced ripe fresh peaches
1 cup diced tomatoes
1/2 cup diced onion
1/4 cup or 2 diced jalapenos
a handful of cilantro
1/4 cup fresh lemon juice
1 teaspoon of sea salt or canning salt

Instructions

Squeeze 1/4 cup of lemon juice
Dice fresh peaches, I add to the quart jar as I go; sprinkle lemon juice over as you go to prevent browning.
dice tomatoes
onions
jalapeno
finally, cilantro
Pour contents from jar into a bowl, add salt then mix
Fill quart jar then add fermentation lid of your choice.

Ferment 2 days at room temperature, then secure lid and move to cold storage!

Enjoy with chips, a topping for grilled meat, or anything you love with salsa!

Notes

It will simplify the process if you cut your ingredients then add to a quart jar as you go. Most jars have cup measurements and this will help avoid making too much!

Lacto-fermented peach salsa goes great with:

organic tortillas chips
grilled meat
fish
poured over cream cheese for a dip

Reasons to ferment:

Perfect to extend window of edibility of your peaches
Fermenting adds gut-healthy probiotics that help with digestion.
The flavor is enhanced. It is amazing how fermentation makes food taste even better.

I hope you will use your farm fresh peaches to make this beautiful salsa!