How to Make Fermented Salsa – Step-by-Step Tutorial for Beginners
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.
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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.
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.
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.
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
- 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.
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In the following members-only video, I talk about How to Tackle Sourdough Starter Challenges – Art of Fermentation Approach.
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Homemade Fermented Salsa
- 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
- 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.
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
- 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
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.
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**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.