Fermented Pico de Gallo Recipe by Kelly McVicker

Fermented Pico de Gallo

The phrase pico de gallo translates to “rooster’s beak” and is believed to get its name from the fact that it was originally enjoyed as a finger food, picked up by two fingers pinched together to resemble the shape of a bird’s beak. The verb picar in Spanish means “to prick or poke,” but it is also used to refer to something spicy—as in, it “pokes” your tongue.

Don’t say I didn’t warn you.

Photography By Paulette Phlipot | June 01, 2021

Ingredients

SERVINGS: 1 Quart(s)

2 lb ripe but firm tomatoes, cored and chopped
1/2 lb jalapeño, serrano or other medium-heat chiles, chopped
5 garlic gloves, chopped
1 medium red onion, chopped
1 bunch fresh cilantro, chopped
Juice and grated zest of 1 lemon
Juice and grated zest of 1 lime
1 tbsp pickling or sea salt
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin

Instructions

Fermented Pico de Gallo Recipe

Recipe by Kelly McVicker, from her book Essential Vegetable Fermentation.

1. In a medium bowl, combine the tomatoes, chiles, garlic, onion, cilantro, lemon juice and zest, lime juice and zest, salt, black pepper and cumin, mixing well.

2. Using a muddler or pounder, press the mixture down into a quart jar, pushing out air bubbles as you go. Use a fermentation weight of your choice to make sure everything stays pressed down.

3. Tightly place the lid on the jar, then place the jar on a plate out of direct sunlight and away from drafts to ferment for 2 to 3 days, tasting on day 2 to see how the flavor is developing. If you see pressure building up, burp the lid daily to release the gases. Alternatively, use an air lock on top of the jar.

4. Once it’s sour enough to suit you, tightly cap the jar, transfer it to the refrigerator and store for up to1 month.

Troubleshooting: This ferment will sometimes develop a boozy flavor from the sugars in the tomatoes that want to go right on into alcoholic fermentation. This is not harmful, but it will alter the flavor of the ferment, so it’s best consumed within a month or so. If you prefer, use under-ripe or green tomatoes to make it last longer.