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How To Make Fermented Salsa

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Naturally Fermented Salsa Recipe
Wellness Mama » Blog » Recipes » How To Make Fermented Salsa

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. Plus it tastes delicious with some homemade tortilla chips!

Naturally Fermented Salsa Recipe

Fermented Salsa Recipe

Homemade salsa with a probiotic twist; naturally lactofermented to add extra nutrients and flavor.
Prep Time 20 minutes
Total Time 2 days 20 minutes
Calories 31kcal
Author Katie Wells


6 +



  • 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!).


Nutrition Facts
Fermented Salsa Recipe
Amount Per Serving
Calories 31 Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Sodium 946mg41%
Carbohydrates 7.4g2%
Fiber 1.8g8%
Sugar 4.2g5%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.


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. 

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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?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


87 responses to “How To Make Fermented Salsa”

    1. Jamie Larrison Avatar

      Not really, it’s what causes the salsa to ferment and have probiotics. You could leave it out, but then it would be a regular non-fermented salsa and it would need to be put in the fridge right away (skip the leaving it out to ferment step).

  1. Lindsay Avatar

    We have made this recipe half a dozen times and when it turns out it is the best thing ever. We literally go through it in a week. But half the times it clearly over ferments – I can’t tell what I am doing different. Maybe that it is summer? Maybe I should ferment it in the fridge instead? Any ideas? Thanks!

  2. Uzma Avatar

    I live in a place where the room temperature can rise to 40 degrees celcius during the day. Would it be safe to leave the salsa at room temperature for 2 days? Thanks

  3. Melissa Avatar

    I made this salsa today! I puréed it then stirred in the whey. It has separated. Should I stir it up? I am wondering, like a few of the others, how to tell if it has fermented. By the way, it is delicious!!!

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