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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**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.
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!
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
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
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! 🤣
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