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Homemade Fermented Salsa (Video)

This lacto-fermented, probiotic-rich food is delicious and is great for good gut health too!
Prep Time15 mins
Total Time17 mins
Course: Pantry Staples
Cuisine: Mexican
Keyword: Condiments, Fermented Salsa, Fermented Vegetables, Salsa
Servings: 16 servings


  • 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


  • 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.


*When chopping jalapenos peppers, wear gloves to protect your fingers from the spice. Make sure that that 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/recipe/how-to-make-fermented-salsa/
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