This easy fermented salsa recipe is a delicious and healthy way to preserve the harvest and add probiotics to your diet. Tangy, fresh tomatoes, paired with veggies and zippy lime, make this fermented salsa the perfect accompaniment to your favorite Mexican dishes, or to eat straight up with chips.
Fermented Salsa = Preserving Summer
Summer is in full swing, and if you put in a garden, you are probably starting to get fresh tomatoes and herbs, which is perfect time for salsa.
I’ve shown you how to make fermented pickles, sauerkraut, and jalapeños. We’ll follow the same process of making those fermented foods to make fermented salsa.
It is so not complicated. It is a process I put off for a long time because I thought it would be really difficult to ferment my own vegetables. But it is really as simple as adding salt water to vegetables, and then keeping them submerged below the brine. Plus a little time. That is essentially all it is.
Eating foods that have been fermented is a great way to add gut-healthy probiotics to your diet; it’s basically like taking a probiotic pill, but instead, you are making it yourself so your body can recognize it and use it. Healthy gut bacteria has been shown to help your immune system, decrease inflammation, and can help decrease the incidence of certain diseases. (source)
But making fermenting foods isn’t just amazing for your health. It is also good for preserving the harvest. There’s nothing like canning, which can keep food for years, but fermenting foods will keep them for the winter.
If you have a bumper crop of tomatoes, you can ferment them, and they will keep 3 months.
So, let’s say you have a huge harvest of tomatoes in August, and decide to make several jars of this homemade fermented salsa. Following this timeline, it will keep until November or early December.
If you were to make fresh salsa and didn’t ferment it first, you wouldn’t be able to do that. So this is a good way to preserve the goodness of your garden.
Tips for making fermented salsa:
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- You can use a starter from a previous batch of ferments; usually, I just use the straight salt water and allow the process to happen naturally.
- For this recipe I’m using salt, but you could use whey straight off of kefir or yogurt, water kefir, or a little juice from a previous ferment.
- If you don’t have weights, you could use a skin of an onion or a large slice of bell pepper to top the salsa and then pressing the salsa down well and submerging it below the brine.
- Add a few tsp of previous batch of ferments to your salsa to give it a probiotic boost, basically like a starter.
How does the fermentation process work?
Basically, you are allowing the good bacteria that is already present on vegetables to take over, while the salt inhibits the bad bacteria. The good bacteria then grow with a little time at room temperature.
After the good bacteria have grown (you can usually tell this by the vegetables tasting tangy – almost a little zippy), then you store it in a cool place to stall the good bacteria growth.
How long do fermented foods last?
Fermented foods that are properly prepared and stored in a cool, dark place (like the refrigerator) can last at least 4-18 months. This fermented salsa should last 3-4 months or longer. Look for any signs of mold, an even color throughout, and it still looks edible.
Use your nose to see if it still smells as it should, and doesn’t have a bad smell. Check to make sure the texture is still good, and not mushy. You can always taste it to make sure it tastes good.
Tools you will need:
Mason jar – I like the wide mouth mason jars for fermenting. This recipe uses a 24 oz wide mouth jar.
Fermentation lid – I like these silicone ones
Weight – These glass ones are my favorite.
Large bowl
Cutting board
Knife
Measuring spoon
Ingredients:
- 4 small tomatoes, around 2 cups – of course, this depends on the variety you grew. You could use two large tomatoes, or a bunch of cherry tomatoes.
- 1 bell pepper
- 1/2 white onion
- 1/2 lemon or lime – lime is more ideal.
- 1-2 cloves of garlic, depending on preference.
- 1 jalapeno – you can leave this out if you are making this for the kids.
- 1/4 cup chopped fresh cilantro
- 2 tsp salt
How To Make Fermented Salsa Video
How To Make Fermented Salsa
- Dice tomatoes- try to get as much of the juice in the bowl as possible. This will just help create more brine, which is important, since we want to keep the salsa submerged below the brine. If your tomatoes aren’t that juicy, you could always add water later.
- Chop remaining vegetables and add to the bowl.
- Squeeze in lemon/lime juice.
- Add 2 tsp salt and mix well.
- Add salsa to a wide mouth mason jar and place weight on top, making sure the vegetables are submerged under the brine. I like to push the weight down really hard to make sure.
- Cover jar with fermentation lid or a loose lid. You want the gases to be able to escape without allowing anything in, like gnats.
- Leave on the counter at room temperature for 2 days to allow the good bacteria to take over. Other ferments you leave out to ferment for a lot longer, but salsa only takes about 2 days to get that sour, tangy taste you are looking for. If your house is really warm, it may only take one day to ferment.
- Throughout the fermentation process, it is good to check your vegetables and make sure they are still submerged under the brine. Things will mold if they go above the brine or if there is not liquid at the top. If you find that you are losing liquid, or there wasn’t much to begin with, just add a little water, and keep an eye on it to make sure that the vegetables are staying submerged.
- Serve with chips, tacos, Mexican inspired dish. (i.e Mexican Hash with Avocado Crema, Pumpkin Sheet Pan Nachos, Healthy Quinoa Nachos Without Chips, etc)
Other ways to create a probiotic-rich brine for salsa:
Just pick one of these options. These are totally optional, and I really like to keep things simple, but there are a few other ways to create a brine. Personally, I like to just use salt for the sake of simplicity.
If you make your own yogurt or kefir, if you put it through a really tight cheese cloth and hang it up, the yellow liquid that comes out is called whey. You could also add that to your salsa to give it a good probiotic start.
Add a few tsp of water kefir.
Use a few tsp of a previous batch of ferments, like from homemade pickles.
Check out more from scratch recipes from our family’s farmhouse
How To Make A Whole Chicken In The Instant Pot
Raw Milk Sour Cream Recipe
How to Make Raw Milk Butter in a Blender
How to Make Wheat Flour at Home
Fermented Salsa Recipe Card
Lacto Fermented Salsa Recipe
Easy and delicious, this fermented salsa recipe is a simple way to add probiotics to your diet
Ingredients
- 4 small tomatoes, around 2 cups - of course, this depends on the variety you grew. You could use two large tomatoes, or a bunch of cherry tomatoes.
- 1 bell pepper
- 1/2 white onion
- 1/2 lemon or lime - lime is more ideal.
- 1-2 cloves of garlic, depending on preference.
- 1 jalapeno - you can leave this out if you are making this for the kids.
- 1/4 cup chopped fresh cilantro
- 2 tsp salt
Instructions
- Dice tomatoes- try to get as much of the juice in the bowl as possible. If your tomatoes aren't that juicy, you could always add water later.
- Chop remaining vegetables and add to the bowl.
- Squeeze in lemon/lime juice.
- Add 2 tsp salt and mix well.
- Add salsa to a wide mouth mason jar and place weight on top, pushing down well, making sure the vegetables are submerged under the brine.
- Cover jar with fermentation lid or a loose lid. You want the gases to be able to escape without allowing anything in, like gnats.
- Leave on the counter at room temperature for 2 days to allow the good bacteria to take over. If your house is really warm, it may only take one day to ferment.
- Throughout the fermentation process, it is good to check your vegetables and make sure they are still submerged under the brine.
- Once, it is fermented to your liking, enjoy and keep stored place in the fridge for 3-4 months.
Let me know in the comments below what your favorite ferments are.
Dena Breitmeyer says
Yum!!! I’ll have to try this! Great post!
Kathlene says
Hi Lisa!
Thank you soo much for your work. About ten years ago I read sally fallon’s book nourishing traditions. I have since wanted so much to ferment veggies but became overwhelmed! You have inspired me and right now I have carrots fermenting and a second water Kefir going. I have cabbage in my fridge waiting to be cut up and put in a jar. My next thing is to try milk kefir. My kiddos can’t do Casein but can tolerate goat milk. I just found a local source for goat milk so I hope to try goat yogurt and Kefir. Then I plan on working my way around sourdough bread only we are gluten free – so I will be using brown rice flour. Wish me luck! Thanks again for your work – you are super inspiring and I so appreciate your authenticity! I am hoping to take your blog class in August! July was dedicated to getting our 2019-2020 homeschool curricula (we have a 9th grader this fall) so I am hoping to make your class happen in August! – thanks again – you are awesome! Sincerely, Kathlene
Charlotte says
My husband is gluten intolerant and I am using Bob’s Red Mill One to One which is gluten free to make bread in my bread machine. Let me know if the brown rice flour works for you. The One to One is a combo of several different gluten free flours that are supposed to be a balanced substitute for wheat flour when baking. So far, we like it.
BobbiLynn Miller says
Do you store your fermented salsa in the fridge ? And do you leave the fermenting lid on to store the salsa ? Or replace it with a regular canning lid?
Minita says
Thank you for this recipe. I tried it out for the first time thanks to you!
I used Himalayan salt and it turned way too salty. I saw another recipe on the web that uses the same quantity of produces but half the salt, I will cut back on the salt for my next batch.
Cyndee Marcus says
How do you know when it is finished fermenting?
Lisa says
Cyndee to know its finished, it will be bubbly and just the right amt of tang. The salt is to keep it crisp instead of turning to mush. The good microbes are continuing to eat it and it will break down over time but should last in the fridge for months. I have a red cabbage kraut going on 9 months in the fridge. It is anaerobic (without air) if it stays under the brine. Lacto fermentation is how they preserved food before refridgeration. Fortunately I use it today for an abundance of vitamins and minerals as well as all the other gut balancing benefits.
Emily Peterson says
Will you create links for the equipment you use to ferment salsa? Thank you much.
Lisa says
Cyndee to know its finished, it will be bubbly and just the right amt of tang. The salt is to keep it crisp instead of turning to mush. The good microbes are continuing to eat it and it will break down over time but should last in the fridge for months. I have a red cabbage kraut going on 9 months in the fridge. It is anaerobic (without air) if it stays under the brine. Lacto fermentation is how they preserved food before refridgeration. Fortunately I use it today for an abundance of vitamins and minerals as well as all the other gut balancing benefits.
Erin says
Hi Lisa! I’ve been following you on YouTube and here on the blog for a couple of years now. I was wondering if I would be able to make my own salsa and just lacto ferment the way you showed in your fermenting video. I have a HEAVENLY salsa recipe and I’d really like to try it fermented. I think it would be really yummy. Please let me know your thoughts 🙂
Karyn Semple says
I made this to use up some tomatoes from my garden and also because it sounded delicious! It’s perfect! I made it with 1 jalapeno and it’s mild enough for my kids to eat. I might try it again and add more jalapenos. I had to buy a whole bag of jalapenos so now I can make some fermented jalapenos too.
Bill Jonke says
I’ve been having a lot of fermentation with vegetables . They don’t seem to bubble up and have any fizz to them. I follow directions to the letter , and even kimchi with fair or poor results. What am I doing wrong?
Sheena Ferrante says
They might not taste fizzy in the way soda tastes fizzy buy use should see little bubbles in your jar around the veggies after a couple days and when you unscrew your jar it should sound like when you open a soda bottle (unless you use a fermentation top that lets the gasses escape)
Leah Hardin says
Bill how long do you let your kimchi ferment , I do mine for 5 or 6 days on the kitchen counter. I also seem to have better fermentation with Celtics salt in my kimchi , little more pricey but I like it better.
T Davis says
Ahhh this is such a lovely recipe, and so versatile. I like to get creative and add fresh herbs from my garden this time of year. Another thing I have started to do is to add basil and oregano, omit the bell pepper and jalapenos and it turns into a a vegan bruschetta—oh yum!!! That on top of sourdough bread toasted crispy, or your sourdough English muffins is amazing! =)
Katy says
Hi Lisa, I did not have cilantro when I first made this salsa. After letting it ferment, can I now stir the cilantro in and put it in the fridge and would that last, or should I just add the cilantro whenever I pull the salsa out to use it?
Lisa says
I don’t honestly know this answer for sure, but I *think* it would be fine as long as it is just in the ferment rather than needing to be fermented along with ti.
Farrah says
Hey there, I’ve made this salsa recipe and it is incredible! I tried the salsa after two days fermenting, wow it is snappy and delicious!
Quick question, why do you explain fermented salsa lasts 3-4 months while other fermented things last up to 12 months?
Curious about why that is. Thanks again 🙂
Christine says
Can I LEAVE OUT THE GREEN PEPPER?
Lisa says
Yes! I have done that and it works just fine.
Shauna says
Hi, I just tried this recipe and the color of my vegetables faded and they got a bit soft. What should my end result be?
Jennifer says
I was wondering if you could use minced garlic since I am out of cloves?
Lisa says
Yes, you sure can!
diane l diamond says
hi i want to start fermenting my foods for health reasons i have been searching on your site i see recipes but i need the vessels an lids or other things you use so please tell me an i’d like to give you credit for me purchasing them so let me know please i trust you as you have already learned an proved it to work. so i choose you to direct me
thank you
di
Lindsey Borsa says
Once the ferment is done, can you store it in the fridge with a barely loose canning lid and without the glass weight?
Lisa says
Yes! I replace the fermenting weight and lid with an airtight canning lid.
Staci says
This is my first ferment ever and it was so easy and delicious! My whole family loves it and I just did a double batch because the first is almost gone already. I have carrots fermenting and have a sourdough starter going, so fingers crossed I find the same success with those!
Lisa says
Sounds lovely. So glad your family loved this recipe.
Linda Grecco says
Hi! I’m wondering if I can ferment a salsa if I used cooked down tomatoes as a base?
Lisa says
I wouldn’t recommend it because that would make the base too sterile to encourage good bacteria to grow.
Chelsea Barney says
Thank you so much for simplifying the lacto fermentation process and removing some of the fear I had associated with it. I watched your class on The Traditional School of Living and got so much out of it! Especially the courage to start lacto fermenting. This came at a perfect time for me just after I harvested the tomatoes and peppers from my garden. Quick question: I made some LF salsa before leaving on a vacation and told my hubby to put it in the fridge. My hubby thinks he left it out for a couple days before putting it in the fridge. Is it still safe to eat?
Chelsea Barney says
PS This is delicious!! I’ve already made several batches. Thanks Lisa!!
Lisa says
Wonderful! Glad you enjoyed.
Lisa says
I have left many ferments out several days past the recommended time, and they have been fine. I usually go off smell, texture and taste!
Christi says
Hi! I made this according to directions, and I am new to fermented salsa, although not new to fermented foods. After two days, my salsa has a distinct fizzy taste, similar to club soda. Is it still ok to consume? It was quite warm in my kitchen during the first day. Thoughts?
Lisa says
Yes, that is exactly what you’re looking for!
Kimberly Mattox says
Lisa,
Thank you so very much for sharing all you yummy recipes!! I love all your videos , they are very helpful. I have the lacto fermented salsa going now. I can’t wait to try it!!
Lisa says
I hope you enjoy it! This is one of my favorites.
Karrie says
Once fermenting time is up, do you leave the weight on in the fridge? Or remove it?
Lisa says
I remove it and add a regular lid.
Bethany says
Hi Lisa, just finished this recipe! I used coffee filters with a rubber band for the lid since I don’t have any fermentation lids. Would that be ok?
Also, I can’t seem to get all the solids to stay below the weights, a few chunks keep floating to the top. I assume those pieces would go bad right? I’d just throw them away when the fermentation process is over? Or do you have a trick to get them to stay down?
Thanks for the recipe! I’m excited to try it out!
Lisa says
I wouldn’t do the coffee filter because it lets in oxygen. I don’t worry about those little bits at the top, unless they start growing mold. In which case I would discard them.
Kaybee says
Hi, I would like to try this. However can I use an air lock type bubbler for the fermenting stage? Like you use for making homemade beer and wine? Thanks!
Lisa says
I would think so, but I have never tried it personally.
Katelyn C says
I made a few batches of this in late July. I absolutely loved it!! But I just opened a new jar from the fridge & it has continued to ferment. It is so extremely over the top zingy & bubbly. And idea why? Or what I can do to salvage the half gallon jar full of homegrown ingredients? The flavor is just too much for me now. I’d be willing to cook it into something even though it’ll lose a lot of the nutrients… ideas?
Lisa says
Sounds like it may have needed a bit more salt to slow it down more. Also, maybe less time at room temp before going in the fridge. So sorry that happened! That is never fun after all that work. I would also do like you’re doing and cook it into something.