Lacto Fermented Salsa Recipe

Easy and delicious, this fermented salsa recipe is a simple way to add probiotics to your diet

Course Condiment

Cuisine Mexican

Keyword fermented salsa, lacto fermented salsa

Prep Time 10

Additional Time 2

Total Time 2 10

Servings

Calories 7kcal

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 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 teaspoons salt

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.

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.