Fermented Salsa
Ingredients
The salsa
- 1 1/4 lbs tomatoes, chopped (I like Roma but any type of tomato will do)
- 1/2 cup cilantro, chopped
- 2 1/2 Tablespoons jalapeno pepper, finely diced (leave in seeds for more spice or take out for a milder salsa)
- 1/2 of a red onion, finely diced
- 2 Tablespoons fresh lime juice
- 1 1/2 tsp salt
20min prep
0min cook
20min total
2 Cups
Directions
- Combine all ingredients and stir. Pack into a quart jar, leaving about an inch at the top. (Add water or more tomatoes if needed, you only want an inch at the top)
- Place an airlock on top (or just a plain canning lid and burp jar daily) and leave on counter for about 2 days (if using and airlock remember to put water in your airlock) Here’s an example of an airlock system
- After two days, replace airlock with a regular lid and refrigerate. It will continue to ferment and get stronger as time passes in the fridge
Notes
- Combine some of your fermented salsa with some mashed avocado to make an easy and delicious guacamole. Served with cut up veggies or organic corn chips
Credit: Shannon Kranz
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