How to Make Fermented Salsa – Step-by-Step Tutorial for Beginners
Hi Sweet Friends,
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 probably reach for as much as we reach for ketchup.
Unfortunately, what 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 great for good gut health too. It’s the best of all worlds!
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You can print the recipe below.
Homemade Fermented Salsa (Video)
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 wish
- 1 tablespoon Coarse ground Celtic sea salt If using fine ground sea salt, reduce to 1/2 tablespoon
Instructions
- Mix all ingredients together, except salt.
- Pack into a quart-sized jar. Pack down mixture as you are adding it to the jar. Add salt and stir slightly to distribute.
- Place weight on top of mixture. Put lid on 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.
Notes
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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
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
Can I use Kosher salt instead of sea salt?
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