Fermented Salsa

PRINTABLE RECIPE ▼

I like salsa just as it is, but I like fermented salsa even more. Fermentation is

a natural process that uses naturally occurring beneficial bacteria and yeast.

Together, they transform certain foods into a slightly tangy and very

nutritious delight. And it only takes a day or two!

You can make your own salsa, or you can buy it in the produce section of

your grocery store where it's made fresh. Do not use the salsa that comes in

jars.

Tools you will need:

• Jars: I like to use pint jars unless I am doing a large quantity. I also like to

use the large mouth jars; just makes it easier.

• Airlock lid: This is very important and necessary. Above I show two kinds-

an airlock lid (left) and a pickle pipe with a ring (right). I have used airlock

lids for several years, especially when I make kraut but they are

unavailable right now. I will be trying out the other one soon.

• Weights: For years I used small smooth rocks but now I use glass weights.

They make the job so much easier.

• You will need some type of a tamper, but I use a wooden spoon and press

down on small layers as I go along. When I am about an inch from the

top of the jar, I add the glass weight and press down one final time and

put on one of my airlock lids.

• You can buy the whole fermentation kit here. It's the best way if you're

starting out.

• All you need for Fermented Salsa are fresh salsa (our recipe below) and

sea salt. I use about one scant level teaspoon of sea salt for each cup of

salsa. You need the salt to draw the moisture from the vegetables.

• Pack into jars, tamping down as you go, until you reach about an inch

from the top. Place the glass weight on top of the salsa and press down

until you see the juice. It's important that all the salsa is submerged below

the weight.

• Ferment for up to two days, tasting after the first day until the taste suits

you. When done, take out the weight and screw on a solid top. It will

keep in the refrigerator for several months. Check often for spoilage-mold

on top, bad smell or funky taste.

• The jar does not have to be full to be able to ferment. The ingredients just have

to be covered by liquid and topped with a glass weight.

• Fermented Salsa boosts your immune system and is full of probiotics, enzymes,

plus vitamins that will support your gut health.

A glass jar filled with chopped tomatoes, onions, garlic, and herbs is topped with a black lid. Small white specks, likely seasoning, are visible throughout the jar.

A mason jar filled with salsa sits on a marble countertop, surrounded by a lid, a small bowl of salt, a wooden spoon, and an empty jar. There is also an airlock lid and a pickle pipe.

A glass bowl filled with a vibrant salsa, consisting of diced tomatoes, onions, and cilantro, sits on a white counter alongside a wooden spoon and a small bowl containing salt. The bowls sit on a marble countertop.

Two glass jars are filled with a vibrant red fermenting salsa, with a black lid on top of the jar in the foreground. It appears to be homemade and ready to serve.

This recipe should make about 1½ pints, depending on amount of ingredients. I use

one scant level teaspoon of salt per cup of salsa.

Ingredients

• 2 cups chopped tomatoes (2 to 3 medium to large)

• ½ to 1 whole onion, ½-inch dice (depending on taste)

• 1 small green bell pepper, ½-inch dice

• ½ to 1 whole jalapeno, ¼-inch dice

• ¼ chopped cilantro, ½-inch dice

• Juice of ½ lime or lemon

• ¼ tsp black pepper

• 3 level tsp sea salt

Instructions

1. In a large bowl, combine all the ingredients and let sit for about 10 minutes

to release the liquid. Not necessary if making regular salsa.

2. Place 2 spoonfuls at a time in the jar, tamp down, repeating until salsa is

one inch from the top or the jar. Make sure there is liquid on top before

placing the glass weight. Using the airlock top or the pickle pipe with a

band, seal the jar.

3. Ferment for 1 or 2 days until it reaches desired taste. It may take longer; taste

daily until you like it. Remove the fermenting top and replace with a regular

top; refrigerate.

LAURA LEE ALICE
COOKS

Fermented Salsa

Tools you will need:

LAURA LEE ALICE
COOKS

Ingredients

Fermented Salsa

Tools you will need:

LAURA LEE ALICE COOKS

Ingredients

LAURA LEE ALICE
COOKS