I’ve also gone a step further and have fermented this salsa, which means it’ll last for months in my fridge. By fermenting, I just mean I left it on my counter for 2 days, then stuck it in the fridge. Doing this allows good bacteria (lactic acid bacteria – aka – probiotics) to thrive. Eating fermented foods can help improve digestive health and gut health. It’s also a traditional method of food preservation. By fermenting the salsa, I’ve increased its shelf life, which means I can eat this homemade salsa when tomatoes are no longer in season (you can read this to learn more about lacto-fermentation). If you don’t want to ferment yours, that’s absolutely okay – this habanero salsa also tastes awesome when eaten immediately too. To spice this salsa, I used the usual suspects as well as one unusual suspect. The usuals: cumin, fine sea salt (you must use good quality salt if fermenting), and freshly ground black pepper. The unusual: smoked paprika. Smoked paprika gives this salsa extra oomph. It’s good, so don’t leave it out! And finally, for heat – I add one habanero. I use the seeds (I know, I’m living on the edge…) and it makes for a perfectly spicy salsa – the kind of heat that will keep you from finishing the jar in one sitting. You can remove the seeds if you want, or use an entirely different hot pepper altogether (jalapeño, serrano, etc) but I have to tell you, habanero peppers have a flavor all their own and I just love the flavor that a habanero gives this salsa. If you’re a fan of habaneros, make my habanero chili after you try this salsa. Disclaimer: I’m not a scientist or a doctor, so I can’t give you any expert health or medical advice. I’m just a food blogger who likes to eat. The information on my blog should not be construed as professional medical advice. You assume full responsibility for how you choose to use this information. If you have any health concerns, contact your physician or another health care professional. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
