How To Make Fermented Salsa

Naturally Fermented Salsa Recipe

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.

We eat and drink a lot of fermented foods, from Water Kefir Soda to Sauerkraut, and fermented salsa is definitely one of the easiest ways to get the benefits of fermented foods in your diet.

If done properly, fermented salsa will last months in the fridge or in cold storage and get more probiotics with age.

Naturally Fermented Salsa Recipe

2 votes

Print

How To Make Fermented Salsa

Prep

Total

Yield 6 +

Homemade salsa with a probiotic twist- naturally lactofermented to add extra nutrients and flavor.

Ingredients

  • 2.5-3 lbs of tomatoes of choice
  • 1-2 onions
  • 4 (or more) cloves of minced garlic
  • Fresh Cilantro to taste (I use 1/2 cup or more)
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2 TBSP sea salt or celtic salt
  • Spices to taste (I use oregano, pepper, cumin, chili, and cayenne)
  • Peppers (sweet or spicy.. I use cayenne and habanero but sweet peppers work great too if you don't like spicy!)
  • 1/2 cup whey (make your own!)

Instructions

  1. Chop tomatoes, peppers, onion and cilantro and mince garlic. If you have a food processor, your could definitely use it to speed up this step!
  2. Toss all ingredients into large bowl
  3. Add the juice of the lemon and lime
  4. Add salt and spices to taste
  5. Add whey and stir well to incorporate.
  6. Pour into quart of half gallon size mason jars and cap tightly.
  7. Leave on the counter for approximately 2 days.
  8. Transfer to fridge or cold storage (oh, I wish I had a cellar or basement!)

Courses Condiment

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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?

You May Also Enjoy These Posts...

Reader Interactions

It Shouldn’t Be This Hard to Be Healthy…

Become a Wellness Mama VIP member for free and get access to my handbooks & quick start guides to help you detox your home, become a master of home remedies, make beauty products from scratch, and conquer mealtime madness!

Yes! Let me in!

Wellness Mama widget banner

Reader Comments