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A white bowl full of fermented salsa garnished with cilantro and a wedge of lime.
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4.85 from 20 votes

Fermented Salsa Recipe | Easy Probiotic Homemade Salsa

This fermented salsa is fresh, tangy, and packed with probiotic goodness. Made with tomatoes, peppers, garlic, and cilantro, it’s an easy homemade salsa recipe perfect for chips, tacos, eggs, and preserving the harvest naturally.
Prep Time15 minutes
Fermenting Time3 days
Total Time3 days 15 minutes
Course: Appetizer, Condiment, side, Snack
Cuisine: American
Keyword: Fermented Salsa, Fermented Salsa Recipe, Salsa
Servings: 10 servings
Calories: 22kcal
Author: Melissa Norris
Cost: Varies

Equipment

Ingredients

  • 1 ½ pounds tomatoes quartered
  • 1 small onion quartered
  • 1 medium bell pepper quartered
  • ½ medium jalapeno sliced
  • 7 cloves garlic peeled
  • ¾ teaspoon cumin ground
  • ½ cup cilantro chopped (optional)
  • ½ Tablespoon lime juice fresh or bottled
  • 1 Tablespoon salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.

Instructions

  • Start by putting the tomatoes into the food processor and pulsing until chopped. You don't want to liquefy them.
  • Pour tomatoes into a bowl.
  • Pull out any large chunks and cut them up to your desired size.
  • Put the rest of the vegetables in the food processor and pulse until chopped to desired size.
  • Mix them with the tomatoes in the bowl.
  • Add the cumin and mix well.
  • Add cilantro, if using, and mix well.
  • Use salt and mix well.
  • Use a funnel to pour salsa into jars.
  • Add fermenting weights into the jars to push the solids well beneath the liquid line, and make sure you keep about ½ inch free at the top.
  • Add airlock lids (if using) and allow to sit at room temperature for three days.

Notes

Recipe Tips:
  • Bubbling or fizzy salsa can be strange the first time you see it. It’s perfectly fine and means the lactic acid is building and things are happening, but you don’t want your salsa to overflow, so leaving a space at the top of the jar helps with this.
  • If salsa becomes too fizzy, refrigerate immediately.
  • Warmer kitchens ferment faster.
  • Always keep vegetables below the liquid line.
  • Use clean jars and utensils.
  • Start mild with peppers and add more heat next batch.
  • You can consolidate your salsa into one jar and use plastic lids to store it in the refrigerator. Still, make sure the solid is kept beneath the liquid.
  • Fermented salsa often tastes best after chilling overnight.
Serving Suggestions:
Serve your fermented salsa with:
Storage Instructions:
Store finished fermented salsa in the refrigerator with solids submerged under liquid whenever possible. Properly chilled salsa can last for several months and sometimes longer. Always discard if mold develops or the smell becomes unpleasant.

Nutrition

Serving: 0.5cup | Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 703mg | Potassium: 215mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1003IU | Vitamin C: 27mg | Calcium: 16mg | Iron: 0.4mg
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