Sauces, dips & spreads · Savoury

Fermented beetroot and apple salsa

★ 4.38 ratings

Always use a sterilised jar to store salsa. Do not open jar during fermentation as this can introduce bacteria and spoil the contents. If it smells sour or has mould growing on it, the fermentation was not successful. Discard immediately and start recipe from the beginning.

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Details

Difficulty: Easy
Prep: 10 min
Active: 10 min
Cook: 4320 min
Total: 4320 min
Yield: 1 Total recipe

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Category: Sauces, dips & spreads Savoury
Time: Over 1 hour
Nutrition: High fibre Under 500 kcal
Diet: Vegan Plant-based
Difficulty: Easy

Ingredients

Metric US

fresh chillies: 100 g
garlic: 6–8 cloves
fresh flat-leaf parsley: 8 sprigs
Granny Smith apples: 130 g
raw beetroot: 130 g
tomatoes: 350 g
coriander seeds: 1 tsp
cumin seeds: 0.5 tsp
dried oregano: 1 tsp
lime juice: 110 g
salt: 1.5 tbsp
filtered water: 70 g
filtered water: filtered water

Nutritionper portion

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Portions

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein: 11.9 g
Energy: 1,397.5 kJ
Calories: 334 kcal
Fat: 2.8 g
Fibre: 35 g
Carbohydrates: 44.5 g

Cookidoo® details

Categories: Sauces, dips and spreads - savoury
Dish types: Sauce
Meal types: Side Dish
Dietary: Low Carb, Low Fat, Vegan, Vegetarian, Nut Free, Sugar Free, Dairy-Free, Gluten-Free
Health: Low Fat, High Fiber
Equipment: meat mallet, refrigerator, sealable sterilised jar
Collections: 'Quirky' Every day
Original tags: low carb, low fat, vegan, vegetarian, nut free, sugar free, everyday, Low Active Time, Easy

Cooking instructions are available on the original Cookidoo® page.

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