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

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Fermented Salsa Recipe

Prep

Inactive

Total

Yield 6 +

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

Ingredients

Instructions

  1. Chop tomatoes, peppers, onion, garlic, and cilantro and place in a large bowl.
  2. Add the juice of the lemon and lime.
  3. Add salt and spices to taste.
  4. Add whey and stir well to incorporate.
  5. Pour into quart or half gallon size mason jars and cap tightly.
  6. Leave on the counter for approximately 2 days.
  7. Transfer to the refrigerator or cold storage (oh, I wish I had a cellar or basement!).

Notes

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. 

Courses Condiment

Cuisine Mexican

Nutrition Facts

Serving Size ¼ cup

Amount Per Serving

Calories 31

% Daily Value

Total Fat 0.3 g

0%

Sodium 946 mg

39%

Total Carbohydrates 7.4 g

2%

Dietary Fiber 1.8 g

7%

Sugars 4.2 g

Protein 1.2 g

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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?

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