Fermented Salsa Recipe

5 from 1 vote

This easy fermented salsa recipe is one of the best (and most delicious) ways to preserve summer's bounty. It's tangy, bright, and fresh—and so good you'll put it on everything from chips to tacos and beyond.

Prep Time20

Fermenting Time3

Total Time3 20

Course: Sides + Condiments

Cuisine: American

Servings: servings

Calories: 20kcal

Author: Rebecca Warfield

Equipment

Knife
Food Processor optional
Quart-Sized Mason Jar
Fermentation Lid

Ingredients

1 1/2 pounds tomatoes diced
1/2 onion diced
1 green bell pepper diced
1 jalapeño minced
2 garlic cloves minced
1/2 cup cilantro roughly chopped
1 lime
1 tablespoon salt

Instructions

Gather and prepare the ingredients. You can chop the veggies by hand, especially if you prefer a chunky salsa. Or you can use a food processor.
In a large mixing bowl, combine the tomatoes, onion, green bell pepper, jalapeño, garlic, and cilantro.
1 1/2 pounds tomatoes, 1/2 onion, 1 green bell pepper, 1 jalapeño, 2 garlic cloves, 1/2 cup cilantro
Squeeze in the lime juice. Stir to combine.
1 lime
Add the salt and stir to combine.
1 tablespoon salt
Transfer the salsa to a quart-sized mason jar using a food-safe funnel. Press the salsa down with a spoon as you go, packing it tightly so the natural juices rise and fully cover the mixture. Make sure the jar is filled all the way to the top, leaving no more than 1/2 headspace.
Place a fermentation weight on top to submerge the salsa under the brine. If any pieces floated to the surface, use a clean spoon to remove them. This can be tedious, but solid bits exposed to air will cause mold.
Add a fermentation lid and set the jar aside to ferment at room temperature for 2 to 3 days. Check it a few times a day. If any bits have floated to the top, use a clean spoon to remove them. This is common, so check it regularly.
Start tasting your salsa around Day 2. If it has the tangy flavor you like, seal it with a regular lid and move it to the fridge. If not, continue fermenting it, tasting daily until it’s to your liking.

Notes

The warmer the space, the faster the salsa will ferment. Around 68–75°F is ideal.
When prepping the veggies, remove any bruised or discolored parts.
A few times a day, check for solid pieces that have floated to the top. This is especially common if you finely chopped the ingredients (especially the cilantro).
Label and date your salsa before you stick it in the fridge.

Nutrition