Now that we are just on the verge of tomato and pepper season, I wanted to share this recipe for cultured salsa. Fermenting salsa is an easy way to make it last longer without canning and it adds a probiotic boost.
If done properly, fermented salsa will last months in the fridge or in cold storage and get more probiotics with age.
Fermented Salsa Recipe
Yield 6 +
Homemade salsa with a probiotic twist; naturally lactofermented to add extra nutrients and flavor.
- Chop tomatoes, peppers, onion, garlic, and cilantro and place in a large bowl.
- Add the juice of the lemon and lime.
- Add salt and spices to taste.
- Add whey and stir well to incorporate.
- Pour into quart or half gallon size mason jars and cap tightly.
- Leave on the counter for approximately 2 days.
- Transfer to the refrigerator or cold storage (oh, I wish I had a cellar or basement!).
If you decide to puree the ingredients for a smooth salsa instead of chopping them for a chunky salsa, the salsa will ferment much faster, so keep an eye on it.
Serving Size ¼ cup
Amount Per Serving
% Daily Value
Total Fat 0.3 g
Sodium 946 mg
Total Carbohydrates 7.4 g
Dietary Fiber 1.8 g
Sugars 4.2 g
Protein 1.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
A Fast and Easy Tip
If you don’t have the time or ingredients to make your own salsa, you can get the benefits of fermented salsa by fermenting store bought salsa as well. If possible, use the fresh made salsas in the refrigerated section, but you can ferment canned versions also.
Is your kitchen a small scale chemistry lab like mine? Do jars of foods in various stages of fermentation clutter your counter as they do mine? What’s your favorite?