On the stainless prep counter sits a glass jar of fermented heirloom tomato salsa base. For three days, a strict two percent salt environment has allowed lactic acid bacteria to consume the natural sugars in the quartered tomatoes, onions, and garlic. The result is a sharp reduction in pH and a complete breakdown of plant cell walls. Carbon dioxide bubbles cling to the sides of the glass, a byproduct of the active culture.
When the seal is broken, the built up pressure releases with a sharp hiss. Pouring the mixture through an unbleached coffee filter initiates a slow, undisturbed gravity filtration process. The liquid that drops into the basin below is pale, clear, and highly acidic. This fermented tomato water contains the soluble compounds and all the salt from the initial weigh-in. Left behind in the filter is a dense, concentrated vegetable pulp. This mechanical separation forms the foundation of a strict closed loop system. Nothing is discarded or washed down the drain.
The Mechanics of Fermented Heirloom Tomato Salsa
The pulp remaining in the filter requires no further reduction on the stove. The cellular breakdown caused by the fermentation process has already concentrated the solids, expelling the water that usually dilutes fresh salsas. To finish the dish, raw jalapeños, freshly squeezed lime juice, and finely chopped cilantro are folded directly into the thick base. The introduction of fresh citric acid from the lime and the raw capsaicin from the peppers creates a sharp, immediate contrast against the deep, earthy lactic notes of the fermented solids. The ground black pepper provides a subtle, lingering background heat. The mixture is covered and set aside to allow the raw aromatics to permeate the pulp.
Hydrating Masa with Fermented Tomato Water
Building tortilla chips from scratch requires precise control over hydration and fat. Two cups of masa harina are placed in a wide steel bowl. A tablespoon of olive oil is rubbed directly into the dry corn flour by hand. The fat physically coats the starches. This prevents them from fully hydrating and keeps the final dough supple, effectively tenderizing the chip from the inside out.
The reserved fermented tomato water is then poured into the bowl. The liquid brings the exact amount of salt needed to season the dough from within, eliminating the need for additional dry salt in the masa. Kneading the mixture develops a soft, pliable texture that holds its shape. Small portions are pressed flat between sheets of parchment paper using a heavy iron press.
Pre-Cooking the Raw Masa
Before they can be fried, the raw tortillas must first be cooked. Placing the thin discs of dough into a dry, hot cast iron skillet rapidly sets the exterior starches. Steam builds quickly inside the dough. The tortilla puffs slightly, creating micro pockets of air. This crucial step transforms the raw masa into a rigid structure capable of withstanding the deep fryer without disintegrating or absorbing excess grease. Once cooled on a wire rack, the cooked tortillas are cut into sharp triangles.
Frying the Masa Chips in Corn Oil
A heavy Dutch oven filled with corn oil is brought to exactly 375 degrees Fahrenheit. Corn oil possesses a high smoke point and a neutral profile. When the cut chips are dropped into the hot fat, the residual moisture trapped inside the dough rapidly vaporizes. The violently escaping steam creates tiny, shattering blisters across the surface of the chips.
The starches undergo the Maillard reaction, browning and crisping within a matter of minutes. Once the violent bubbling subsides, a physical indicator that the majority of the water has been driven out, the chips are extracted with a wire spider. They are spread across paper towels. Flaky sea salt is applied immediately while the surface fat is still hot and fluid, ensuring the large crystals adhere permanently to the blistered surface. The finished chips stand ready to carry the dense, fermented salsa.
Lacto-Fermented Heirloom Salsa & Upcycled Tomato-Water Chips
4
servingsA 2% salt lacto-fermentation transforms heirloom tomatoes into a clarified, acidic water and a concentrated pulp. The resulting brine hydrates a masa dough for frying, while the remaining solids are finished with fresh lime and jalapeño.
Keeps the screen of your device on while you cook
Ingredients
- For the Lacto-Fermented Base:
4 large heirloom tomatoes, quartered
1 small yellow onion, diced
4 cloves garlic, peeled
2% by weight salt
- For the Salsa:
2 limes, juiced
1 handful cilantro, freshly chopped
1 small jalapeno, seeded and minced
1 teaspoon ground black pepper
- For the The Tomato-Water Tortilla Chips:
2 cups masa harina
1 cup Strained Fermented Tomato Water, reserved from fermentation
1 tablespoon extra virgin olive oil
pinch of salt
for frying, corn oil
Directions
- Blend and Ferment:
- Combine the heirloom tomatoes, yellow onion, jalapeños, and garlic cloves in a blender or food processor. Pulse until slightly chunky.
- Place a clean jar on a kitchen scale, tare to zero, and pour in the mixture. Note the weight in grams.
Calculate 2% of that weight in sea salt (e.g., 500g blend × 0.02 = 10g salt) and thoroughly stir it into the mixture. Seal with a fermenting lid (or airlock jar) and leave at room temperature out of direct sunlight for 3 to 5 days until bubbly, pleasantly tangy, and aromatic. - Clarify and Separate:
- Set a fine-mesh sieve lined with an unbleached coffee filter or cheesecloth over a measuring cup. Pour the fermented salsa into the filter and let it naturally drain without pressing, until the clear/amber fermented liquid collects below. This could take a couple of hours to fully drip. Reserve the strained liquid for the dough and keep the thick vegetable pulp in a separate bowl.
- Make the Tomato-Water Chips:
- Add the Masa Harina to a large mixing bowl. Slowly pour in the strained fermented tomato water, kneading with your hands until a soft, pliable dough forms. It should feel like Play-Doh and not stick to your hands. Divide into small golf-ball-sized portions and press between parchment paper using a tortilla press (or roll thin between two sheets of parchment).
- Heat a dry cast-iron skillet or pan over medium-high heat. Cook each tortilla for about 1 minute per side until set, slightly puffed, and carrying light golden spots. Transfer cooked tortillas to a wire rack and let them cool completely. Cut the cooled tortillas into triangular chip segments.
- Pour corn oil into a heavy skillet or Dutch oven to a depth of about 2 to 3 inches. Heat the oil to between 350°F and 375°F. Working in small batches to avoid overcrowding the pan, fry the chips until crisp and golden brown. Remove the chips with a spider or slotted spoon, drain on paper towels, and season immediately with flaky sea salt while still hot.
- Finish the Salsa:
- Take the thickened fermented tomato, onion, and garlic pulp left in the filter and transfer it to a serving bowl. Fold in the finely diced fresh jalapeños, fresh lime juice, ground black pepper, and chopped cilantro. Taste and adjust seasoning as needed. Serve immediately surrounded by your freshly fried chips.
Did you make this recipe?
Tag @hecooksco on Instagram
Like this recipe?
Follow @hecooksco on Pinterest
Frequently Asked Questions
Why do we strain the fermented heirloom tomato salsa base?
Straining separates the mixture into two distinct products. The clear, acidic liquid becomes the hydration and seasoning agent for the masa dough, while the remaining solid pulp provides a concentrated base for the fermented heirloom tomato salsa without requiring a stove reduction.
Why is olive oil rubbed into the dry masa before hydration?
Coating the dry masa harina with fat prevents the starches from absorbing liquid too rapidly. This tenderizes the dough, keeping it pliable for pressing and ensuring the masa tortilla chips from scratch yield a delicate, shattering texture rather than a dense crunch.
Why must the tortillas be cooked in a dry skillet before frying?
Cooking the raw masa sets the exterior starches and creates internal steam pockets. If raw dough is dropped directly into hot oil, it absorbs the fat and becomes heavy. Pre-cooking builds a rigid structure that crisps efficiently during the final fry.
Why is no additional salt added to the masa dough?
The lacto-fermented tomato water used to hydrate the dough contains the exact 2 percent salt ratio calculated during the initial fermentation process. This brine seasons the dough uniformly from the inside out, making additional dry salt in the masa redundant.
How does frying the chips in corn oil affect the final texture?
Corn oil sustains the high heat of 375 degrees Fahrenheit required to rapidly vaporize the residual moisture inside the cooked tortillas. This rapid steam expansion creates surface blistering, ensuring the corn oil fried tortilla chips develop a rigid, airy structure.
