Fermented Salsa Recipe

4.20 from 5 votes

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

Prep Time20

Fermentation Time2

Total Time2 20

Course: Condiment

Cuisine: Mexican

Servings: servings

Calories: 18kcal

Author: Katie Wells

3 lbs fresh tomatoes (about 4 and 1/2 cups chopped)
2 peppers (such as bell pepper, cayenne, or jalapeno peppers)
1-2 onions (about 1 cup chopped)
4 cloves garlic
½ cup fresh cilantro
1 lemon (juiced)
1 lime (juiced)
2 TBSP sea salt
spices to taste (such as oregano, black pepper, cumin, chili powder, and cayenne pepper)
½ cup whey (optional)

Chop tomatoes, onion, pepper, garlic, and cilantro and add to a large bowl.
Add lemon and lime juice juice, sea salt, and spices to taste.
Add whey (if using) and stir well.
Transfer the diced veggie mixture to a tall mason jar/fermentation jar. Pour in any juice from the bowl.
Press down to submerge veggies and place a weight on top to keep them submerged.
Seal the top of the jar and let ferment for about 2 days away from direct sunlight. It will get fizzy and start to get small bubbles.
After 2 days, remove the fermentation weight and enjoy or store it in the fridge.

If you want a less chunky salsa then you may want to pulse it in a food processor before moving it into a mason jar/fermentation jar.
The exact fermentation time depends on how warm your home is. Fermented vegetables ferment faster in warmer weather.
One serving size is about 1/4 cup.