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How to Make Fermented Salsa – Step-by-Step Tutorial for Beginners

Create this probiotic-rich condiment that's delicious and good for your gut health too!

May 31, 2019 By Mary's Nest 18 Comments

How to Make Fermented Salsa – Step-by-Step Tutorial for Beginners

Fermented Salsa Recipe Video
Watch the How to Make Fermented Salsa video

Today, I am sharing how to make Fermented Salsa with step-by-step instructions. Salsa is a popular condiment that so many of us keep in our fridge, and we probably reach for salsa as much as we reach for ketchup.

*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My videos and blog posts may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

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Salsa as a Probiotic-Rich Condiment

Unfortunately, the salsa we buy in the store has been cooked and, in many ways, has lost some of its nutrition. But when you make your own salsa at home, you can lacto-ferment it to make a wonderful probiotic-rich fermented food that is not only delicious but is excellent for good gut health too. It’s the best of all worlds!

More Tex-Mex Recipes

You may already know that I grew up in New York and moved to Texas, where I met my husband. I have always enjoyed working in my Hill Country Kitchen to make meals for my family, and along the way, I learned about Texas, Tex-Mex, and Southwestern cuisines. Here are some Tex-Mex recipes that you and your family will enjoy.

  • How to Make the Best Guacamole Ever!
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More Probiotic-Rich Condiment Recipes

Making fermented salsa is fun, but what if you could make more fermented condiments? You can! And in the following videos, I’ll show you how to make fermented hot sauce, ketchup, and mustard.

Fermented Hot Sauce Recipe Video
  • How to Make the BEST Fermented Hot Sauce – With a Special Ingredient
Best Tasting Fermented Ketchup Recipe Video
  • Simple Fermented Ketchup Recipe That Tastes Like Store Bought
Fermented Mustard Three Tasty Recipes Video
  • Easy Homemade Fermented Mustard – 3 Tasty Recipes

More Fermentation Recipes

If you’re new to fermenting, making homemade sauerkraut is the first recipe you should try. It’s easy to make, and once you master this recipe, you’ll have the confidence and experience to tackle different types of ferments.

How to Make Sauerkraut video
  • How to Make Homemade Sauerkraut – A Delicious Probiotics Rich Side Dish for Gut Health
How to Ferment Vegetables Giardiniera Recipe Video
  • How to Make Fermented Giardiniera – Probiotic Rich Italian Pickle Relish
How to Ferment Pickles Recipe Video
  • How to Make CRISP Lacto Fermented Pickles – A Probiotic Rich Food

Download Your Free 36-Page Pantry List

You’ll want to store your fermented condiments in your refrigerator, which is part of your Four Corners Pantry. And your Four Corners Pantry consists of your:

  • Working Pantry
  • Refrigerator
  • Freezer
  • Extended Pantry (or Prepper Pantry)

To help you learn about all the items you store in your Four Corners Pantry, be sure to download my 36-page Traditional Foods Pantry List. This comprehensive eBook is chockfull of links to recipe videos and helpful tips.

  • FREE 36 Page Traditional Foods Pantry List – Printable Pantry Staples List

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In the following members-only video, I talk about How to Tackle Sourdough Starter Challenges – Art of Fermentation Approach.

  • How to Tackle Sourdough Starter Challenges – Art of Fermentation Approach

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Love,
Mary ♥
Marys Nest Fermented Salsa Recipe
Print Recipe
5 from 3 votes

Homemade Fermented Salsa

This lacto-fermented, probiotic-rich food is delicious and is great for good gut health too!
Prep Time15 mins
Cook Time0 mins
Fermentation Time2 d
Total Time2 d 15 mins
Course: Pantry Staples
Cuisine: Mexican
Keyword: Condiments, Fermented Salsa, Fermented Vegetables, Salsa
Servings: 16 servings
Author: Mary’s Nest

Ingredients

  • 3 cups Tomatoes, chopped Chop into 1/2 inch pieces
  • 1 medium Onion, chopped Chop into 1/2 inch pieces
  • 1 handful Parsley, finely chopped
  • 1-2 Jalapeño peppers, minced* Seeds and membrane can be removed for less "heat."
  • 1 Lime, juiced You can also add the zest, if you want.
  • 1 tablespoon Coarse ground Celtic sea salt If using fine ground sea salt, reduce to 1/2 tablespoon

Instructions

  • Mix all ingredients together, except the salt.
  • Pack into a quart-sized jar. Pack down the mixture as you are adding it to the jar. Add salt and stir slightly to distribute. (See video.)
  • Place weight on top of the mixture. Put a lid on the jar.
  • If using a lid (other than those made specifically for fermenting), be sure to "burp" the jar each day by loosening the lid and then retightening it.
  • After two days, you should begin to see bubbles forming in the jar. Check the taste. If you are happy with the taste, refrigerate the salsa. Does it have some "fizz"? Have the vegetables softened a bit but still have a bit of crunch? If not, allow it to ferment further. Generally in warm weather you will need only 2-3 days for proper fermentation. In cooler weather, the fermentation process may take up to 7 days.

Video

Notes

*When chopping jalapenos peppers, wear gloves to protect your fingers from the spice. Make sure the peppers are finely minced so that the spice will be well distributed throughout the salsa.
Find this recipe and video at https://marysnest.com/how-to-make-fermented-salsa/
Copyright © 2019 Mary’s Nest, LLC, All Rights Reserved

Shop for items used in this blog post or video

Favorite Fermented Food Making Supplies

  • Masontops Complete Fermentation Kit (discount code below)
  • Silicone Pickle Pipes
  • Fermentation Glass Weights

More Favorite Kitchen Supplies

  • Favorite Aprons
  • Whisk
  • Silica Gel Packets (Helps keep moisture from building up in your mix)
  • Cast Iron Dutch Oven
  • 8-Quart Slow-Cooker
  • Fat Separator (Clever kitchen device to help you decant bone broth)
  • Flour Sack Towels

More Kitchen Supplies with Promo Codes

  • Masontops Fermentation Kit

Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.

  • Mockmill Grain Grinder and Whole Grains (including Einkorn, Emmer, and Spelt)

Use my Mockmill affiliate link for a special one-time 5% discount on Mockmill Stone Grain Mill products, including Ancient Grains, like Einkorn, Emmer, and Spelt. (The Mockmill discount will appear when you checkout.)

Amazon Shop and Shopping Guide

  • Visit Mary’s Nest Amazon Shop
  • Visit my Shopping Guide page
    Learn where I buy my beef bones, electric grain mills, sprouted grains, and more…and get special discounts for Mary’s Nest visitors, including from US Wellness Meats, Mockmill, Masontops, and Cultures for Health.

Recommended Reading

  • Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2nd edition)
  • The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
  • Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
  • The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha
  • Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating
  • Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats

**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

Filed Under: Condiment, Fermented Vegetables, Salsa, Salsa Tagged With: Fermented Salsa, Ferments, Salsa

Reader Interactions

Comments

  1. Kait says

    August 23, 2020 at 9:01 am

    5 stars
    Hi Mary,

    Love your recipes and videos. Just wondering how the recipe would change if you wanted to preserve the salsa for a longer period of time. Would you then have to heat the tomato mixture before adding it to the jars or could you process the raw mixture in a hot water bath? I’m guessing you could do either as long as the inside boils? Not sure about times. I am a newbie. Thank you!

    Reply
    • Mary's Nest says

      May 10, 2021 at 2:04 pm

      Hi Kait, Thank you for the kind words. If you want to make a salsa that you would be able to water bath can, I would check with one of the ball canning books/website or check the National Center for Home Food Preservation: https://nchfp.uga.edu/ Hope this helps. Love, Mary

      Reply
  2. Shirley Hare says

    August 31, 2020 at 12:38 am

    Hey Mary,
    I think I messed up on my salsa. I added cumin spice. Will that mess up the ferment. I don’t see any bubbles in it at all. I just add that automatically. I did not even think until on my 2nd day. Well if I did I can always do it over. I don’t give up.
    Thank you so much for all your help.
    Shirley

    Reply
    • Mary's Nest says

      August 31, 2020 at 7:26 pm

      Hi Shirley, Don’t worry – the cumin will not mess it up at all. And also don’t worry if you don’t see any bubbles. Sometimes with the thickness of salsa it can take a few extra days before you see anything – or you may not see anything at all. Just refrigerate it after a few days. It will continue to ferment in your fridge – just much slower – and will be ready to enjoy after about 2 weeks. Love, Mary

      Reply
  3. Paul says

    September 5, 2020 at 12:28 pm

    Can I use Kosher salt instead of sea salt?

    Reply
    • Mary's Nest says

      September 11, 2020 at 12:52 pm

      Hi Paul,

      Thanks for your comment. You should be able to substitute kosher salt. However, you’ll want to make sure the only ingredient in your brand of kosher salt is “salt.” As long as there are no other chemicals or anti-caking agents, you should be fine.

      Thanks for being a subscriber and for being a sweet friend!

      Love and God bless,
      Mary

      Reply
  4. Sharon Golden says

    September 12, 2020 at 11:54 am

    Hi Mary,
    Can I use canned tomatoes? Red Gold has petite diced tomatoes with green chilis, lime and cilantro, it also has salt but not sure what type of salt, it does not specify. I have 2 dozen of these cans in my extended pantry and felt I maybe able to use them to make salsa since my family loves salsa on everything. How important is it to use fresh ingredients over canned? I thought to experiment to see if this could work but would like your expertise.
    Thank You!
    Sharon 🙂

    Reply
    • Mary's Nest says

      July 24, 2021 at 9:41 am

      Hi Sharon, That is a great question! I have not tried it but it is definitely worth experimenting with. It might just work. Love, Mary

      Reply
  5. Ann Johnson says

    November 29, 2020 at 7:10 am

    Can I use green chiles instead of jalapeños?

    Reply
    • Mary's Nest says

      July 24, 2021 at 9:39 am

      Hi Ann, Definitely! 🙂 Customize this salsa with whatever you like. Love, Mary

      Reply
  6. Eunice says

    March 15, 2021 at 7:55 am

    Good day ma’am,
    I am new to your channel but very much interested in expanding and exploring different recipes and diets. I am definitely new to this salsa recipe. As weird as this might sound, how do you use Salsa please. Do you eat it directly once the flavor has been cultured from storage in the fridge or is it added to a side dish, or used in cooking. I will definitely like to read your response or perhaps watch a video from you on how it is used. Thank you. Am looking forward to your response and feedback.

    Reply
    • Mary's Nest says

      July 24, 2021 at 9:40 am

      Hi Eunice, Thank you so much for your comment. Salsa is a condiment so you use it in small amounts as a topping on tacos, etc. Or you can serve it in a bowl as an appetizer with tortilla chips. Love, Mary

      Reply
  7. Stephanie says

    April 18, 2021 at 10:09 pm

    5 stars
    Someone posted your recipe in a fermenting group and I tried it for the first time and it got RAVE reviews from the kids and my bf. We just went to use the last bit of it and the 12 year old grabbed it outta his hands and said “no we’re saving this for pulled pork tacos this week, it’s too good for just chips!” 😂 now I have work to do in making more! 🤣

    Reply
    • Mary's Nest says

      April 28, 2021 at 10:44 am

      Hi Stephanie, Oh my goodness!! I am so happy to hear this!! Glad you are enjoying it…and so happy you and your family are joining me on this Traditional Foods Journey! Love, Mary

      Reply
  8. Niki says

    May 25, 2021 at 6:51 pm

    Hi Mary,
    Can I use fine pink Himalayan salt? If so, how much?

    Reply
    • Mary's Nest says

      July 24, 2021 at 9:38 am

      Hi Niki, Yes, you can definitely use pink Himalayan salt. If you are using the fine ground salt then you will want to reduce the amount of salt in your ferment to 1 tablespoon. Love, Mary

      Reply
  9. Kristina says

    January 5, 2023 at 5:04 am

    5 stars
    If I have left over juice from a previous ferment, should I add some to the new ferment to speed up the fermentation?

    Reply
    • Mary's Nest says

      January 17, 2023 at 8:01 pm

      Hi Kristina,

      Yes! That’s perfect. You can use the liquid from a previous ferment to jumpstart a new one.

      You’re making great progress on your traditional foods journey! 🙂

      Love and God bless,
      Mary

      Reply

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