Fermented Salsa

Fermented Salsa

Recipe: One-Jar Fermented Salsa

Summary: Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel.


  • 1 to 1 1/2 lbs tomatoes, very ripe
  • 1/2 medium peach, diced
  • 1/4 cup red onion, diced
  • 1/4 cup bell pepper, diced
  • 1/4 cup cilantro, diced
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper


  • 1 chipotle pepper (in adobo sauce)
  • 1 1/2 teaspoons liquid whey
  • 1 jalapeño pepper (pickled or fresh)


  1. Dice peach, onion, and bell pepper into a uniform size (1/4 inch). Add to a one-quart mason jar.
  2. Chop the cilantro (first removing the leaves from the stems). Add to jar.
  3. Chop tomatoes into different size pieces (which adds textures to the salsa). Pulse some roughly chopped pieces in a food processor; leave other pieces larger. Add to jar.
  4. Juice the lemon and lime into jar.
  5. Add whey, if using. (Optional– I have had great success without whey, but it helps give a “kick start” to the good bacteria).
  6. Dice the jalapeño and chipotle peppers and add to jar.
  7. Add salt and pepper to taste.
  8. Leave at least 1 inch from the top of the jar.

Fermentation Instructions

  1. Cover loosely with a small swatch of cloth, then put the ring on top to secure it (keeping dust and flies out).
  2. Leave in a warm spot for 2-3 days.
  3. You should see bubbles form in this time. Taste after 48 hours (it will be bubbly and TANGY!) and move to the refrigerator when you like how it tastes. Secure with lid.
  4. If it’s too sour, add some raw sugar to cut down on the sour taste.
  5. Contents may separate from liquid. Stir before using.

Number of servings (yield): just under 1 quart

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5 thoughts on “Fermented Salsa

  1. i’m assuming the white stuff on top is mold. do i just skim that off and eat what’s left? THANKS!