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A woman's hands spooning fermented salsa onto a tortilla chip.

Fermented Salsa Recipe

Melissa Norris
Learn how to make fermented salsa to enjoy your fresh garden tomatoes for months to come. Within a few days, you'll be enjoying this delicious salsa recipe.
4.82 from 16 votes
Prep Time 15 mins
Fermenting Time 3 d
Total Time 3 d 15 mins
Course Appetizer, Condiment, side, Snack
Cuisine American
Servings 10 servings
Calories 23 kcal


  • 1 1/2 pounds tomatoes quartered
  • 1 onion quartered
  • 1 bell pepper quartered
  • 1/2 jalapeno sliced
  • 7 cloves garlic peeled
  • 3/4 teaspoon cumin ground
  • 1/2 cup cilantro chopped (optional)
  • 1/2 Tablespoon lime juice fresh or bottled
  • 1 Tablespoon Redmond Real Salt


  • 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 1/2 inch free at the top.
  • Add airlock lids (if using) and allow to sit at room temperature for three days.


  • Let salsa sit for three days, then give it a taste test to see if it's to your desired flavor. Continue to ferment until it's to your liking, transfer to cold storage.
  • You can keep your salsa in cold storage – a refrigerator or a root cellar/basement if kept at 50 degrees or less. For long-term storage, the upper 30s and 40s work best.
    It will last for months and even up to a year and a half in the fridge.
  • Be sure check out my blog post on kahm yeast to make sure you know what to watch for.


Serving: 0.5cupCalories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 703mgPotassium: 206mgFiber: 1gSugar: 3gVitamin A: 953IUVitamin C: 26mgCalcium: 16mgIron: 0.4mg
Keyword Fermented Salsa, Fermented Salsa Recipe, Salsa
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