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August 14, 2015

Fermented Salsa Recipe

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Homemade fermented salsa has been on my list for a long time. I’m not sure why I hesitated to try it because it’s so easy to make!

Fermented Salsa Recipe

Fermentation produces probiotics which are essential for a healthy gut. Our family eats a spoonful of fermented food such as sauerkraut, kimchi or fermented vegetables at each meal, so adding salsa to the list is a fun addition.

Fermented Salsa Recipe

All that’s required for this salsa recipe is tomatoes, onion, cilantro, lime juice and sea salt. The ingredients sit in a jar for two days in the pantry. After 48 hours you’ll have fermented salsa that you can use for dipping or to serve with grilled meats, eggs, vegetables, etc. I personally love putting it on top of scrambled eggs!

Fermented Salsa Recipe

You really need to give this one a try!

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Fermented Salsa Recipe

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You can add or subtract ingredients from this recipe to come with your favorite combination, but don’t leave out the salt. The salt is needed to ferment the salsa. I know it seems like a lot, but it’s necessary and the salsa won’t taste overly salty.

If you’d like a smoother salsa, then put all of the ingredients in a blender or food processor and blend until the desired consistency before fermenting.

  • Prep Time: 5 minutes
  • Total Time: 48 hours
  • Yield: Makes about 8 cups
  • Category: Side Dish
  • Diet: Gluten Free

Ingredients

Units
  • 4 large tomatoes, chopped
  • 1 large yellow onion, chopped
  • 2 cups packed cilantro leaves, chopped
  • Juice of 1 large lime (about 2 tablespoons)
  • 2 teaspoons Celtic sea salt

Instructions

  1. Place all ingredients in a bowl and toss until incorporated. Spoon the salsa into 2 large mason jars (or any other glass jar you prefer). Gently press the mixture so the juices cover the salsa. Loosely screw the lid on top of the jar.
  2. Place the salsa in a dark, cool spot in the pantry. Let sit for 48 hours. You’ll notice if you stir the salsa there will be bubbles. That’s a good thing! It means the salsa has fermented. Store in the fridge. The salsa keeps for about 4-5 days in the fridge.
  3. Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

Keywords: fermented salsa recipe

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Photo credit: Becky Winkler 

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Filed Under: Appetizers, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+), Vegetables | 77 Comments

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77 Comments

  1. Kathryn Grace

    August 15, 2015 at 4:10 am

    This is nearly identical to my pico de gallo recipe, only I've never fermented it on purpose. The time or two I left it out on the counter by mistake, and it started to ferment, I thought it smelled edible, but wasn't willing to taste it. Now I'm curious. Going to give this a go soon!
    to Kathryn Grace" aria-label='Reply to this comment to Kathryn Grace'>Reply to this comment
    • Deliciously Organic

      August 19, 2015 at 9:07 am

      I hope you enjoy it! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Connie

        January 23, 2019 at 11:47 am

        Why is there no jalapeño in the recipe? Is there a problem with adding peppers?
        to Connie" aria-label='Reply to this comment to Connie'>Reply to this comment
    • Fany

      January 15, 2016 at 1:23 pm

      Same here..this is "chismol" a salsa we use in my home country, Honduras, to eat with tacos.
      to Fany" aria-label='Reply to this comment to Fany'>Reply to this comment
      • Deb

        July 1, 2020 at 9:55 am

        How many quart jars does your recipe/amount of ingredients make?
        to Deb" aria-label='Reply to this comment to Deb'>Reply to this comment
    • Frankie

      February 10, 2018 at 1:54 pm

      please tell me you CAN add jalapeño.
      to Frankie" aria-label='Reply to this comment to Frankie'>Reply to this comment
      • Deliciously Organic

        February 13, 2018 at 11:48 am

        Definitely! :)
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Joseph G Greene

      September 6, 2021 at 1:37 pm

      Did anyone notice there are no peppers in the recipe?
      to Joseph G Greene" aria-label='Reply to this comment to Joseph G Greene'>Reply to this comment
  2. Victoria

    August 23, 2015 at 5:20 pm

    Since it only keeps about 5 days in the frig, can you freeze it and thaw and use it then? Also, can you add additions like jalapeno peppers and seasonings like cayenne, cumin, etc. That would make it more like my homemade salsa, except I cook it instead of fermenting it.
    to Victoria" aria-label='Reply to this comment to Victoria'>Reply to this comment
    • Deliciously Organic

      August 26, 2015 at 3:01 pm

      You can add whatever you'd like to this recipe to create your own combination. I haven't tried freezing it, but I don't see why that wouldn't work.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Emilie

        August 14, 2016 at 1:53 pm

        Freezing it will kill the probiotics that you are creating.
        to Emilie" aria-label='Reply to this comment to Emilie'>Reply to this comment
        • Michele

          December 26, 2017 at 12:50 pm

          I kept my probiotics in the freezer and have for years. I use them to make cultured veggies. They have always worked even after being stored in freezer.
          to Michele" aria-label='Reply to this comment to Michele'>Reply to this comment
          • Amy

            June 6, 2019 at 8:33 am

            Any recommendations on what to substitute for the cilantro? I love the cilantro but my husband can’t stand it. If I made him a jar what could be a good seasoning instead? I’ve never made salsa at home and am not sure what herbs go best.
            to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
            • Elitza

              June 17, 2019 at 8:52 am

              We use parsley in Bulgaria. My grandma used to make it, but we never fermented it on purpose.
              to Elitza" aria-label='Reply to this comment to Elitza'>Reply to this comment
          • Lari

            July 30, 2020 at 7:37 pm

            You can freeze it but heating kills the live probiotics.
            to Lari" aria-label='Reply to this comment to Lari'>Reply to this comment
    • Norabella

      April 5, 2016 at 6:04 pm

      If it is fermented properly it will keep fine for several weeks, not days.
      to Norabella" aria-label='Reply to this comment to Norabella'>Reply to this comment
      • Trinat

        April 9, 2016 at 12:28 pm

        How do I know that I fermented it properly? I would love for this to last several weeks as opposed to just days. Thanks in advance for the info!
        to Trinat" aria-label='Reply to this comment to Trinat'>Reply to this comment
  3. Melissa

    August 26, 2015 at 1:52 pm

    We are not big cilantro fans at our house...do you think omitting it will affect the fermentation?
    to Melissa" aria-label='Reply to this comment to Melissa'>Reply to this comment
    • Deliciously Organic

      August 26, 2015 at 3:04 pm

      Omitting the cilantro won't affect the fermentation. But, I'd add a bit more tomato, onion, etc. in it's place to keep the volume equal to what's written in the recipe.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Paula

        November 19, 2017 at 8:18 am

        My sister uses parsley, because she doesn’t care for the over-powering flavour of cilantro. Maybe, just add a small amount of cilantro.
        to Paula" aria-label='Reply to this comment to Paula'>Reply to this comment
  4. Victoria

    August 26, 2015 at 2:06 pm

    I haven't had experience much with fermented foods. Since it only keeps 4 or 5 days in the frig, can it be frozen and thawed to eat later? Also, do you think it would be all right to add some jalapeno pepper to it to make it more like what I'm used to as pico de gailo? Does it have a "soured" taste after it is fermented?
    to Victoria" aria-label='Reply to this comment to Victoria'>Reply to this comment
    • Deliciously Organic

      August 26, 2015 at 3:03 pm

      This recipe doesn't have a sour taste so everyone should enjoy it. (I actually found my daughter eating it straight out of the jar!). :) You can add whatever ingredients you'd like to come up with your own combination (just make sure not to skip the salt!). I haven't tried freezing it, but I think that would work well.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Ashley

        July 29, 2020 at 1:41 pm

        Most fermented foods last for a really long time! Do you have any understanding of why this one doesn't last long? Also, what should we look for to recognize that it is spoiling?
        to Ashley" aria-label='Reply to this comment to Ashley'>Reply to this comment
        • Deliciously Organic

          July 30, 2020 at 12:53 pm

          I'm not sure why it doesn't last as long. If you see mold on the top, then that's usually a sign that it's gone bad.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Kate

    August 26, 2015 at 2:17 pm

    I am new to fermenting and have only been researching. I have yet to jump in but will soon. I understand if a starter is used then no salt is needed. Salt even sea salt majorly messes me around and I would prefer to not use any. Any ideas on how much starter should be added to this amount? Thank you!!
    to Kate" aria-label='Reply to this comment to Kate'>Reply to this comment
    • Deliciously Organic

      August 26, 2015 at 2:56 pm

      I haven't used a starter for fermented salsa, but you could use 3 tablespoons of whey in place of the salt to allow it to ferment.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Jessica

    August 26, 2015 at 2:32 pm

    In place of celtic salt can you use the pink himalyan salt? I have used that for fermentation in the past..what are your thoughts?
    to Jessica" aria-label='Reply to this comment to Jessica'>Reply to this comment
    • Deliciously Organic

      August 26, 2015 at 2:56 pm

      That should work well!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  7. Dena Norton

    August 26, 2015 at 2:47 pm

    I LOVE how easy this is, and how quickly it ferments - Thanks for sharing!
    to Dena Norton" aria-label='Reply to this comment to Dena Norton'>Reply to this comment
    • Deliciously Organic

      August 26, 2015 at 2:55 pm

      You're welcome, Dena! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Diane

    August 27, 2015 at 8:08 pm

    What a great entry point into fermented foods. We make our own kombacha... this will be next! Thank you so much!
    to Diane" aria-label='Reply to this comment to Diane'>Reply to this comment
  9. Nancy

    August 29, 2015 at 6:30 pm

    Does it really only last 4-5 days in the frig? Thx for recipe!
    to Nancy" aria-label='Reply to this comment to Nancy'>Reply to this comment
    • Tami

      September 6, 2015 at 9:02 am

      I was curious about that as well since I have a fermented bruschetta I made and that recipe says it'll keep up to 3 mos in fridge. Hmmm....
      to Tami" aria-label='Reply to this comment to Tami'>Reply to this comment
      • Joyce

        February 7, 2016 at 11:44 am

        I would like to have a bruschetta recipe. I love it!
        to Joyce" aria-label='Reply to this comment to Joyce'>Reply to this comment
      • mai

        May 10, 2016 at 2:38 pm

        Fermented foods should last more then a few days, if fermented correctly it could even last up to years! You'll know once it molds
        to mai" aria-label='Reply to this comment to mai'>Reply to this comment
        • Sana

          December 10, 2017 at 11:46 pm

          Mai is right, and it doesn't have to be refrigerated as long as you remember to burp the jar. I tried this recipe and it is delicious. Only slightly tangy. Seemed salty when first created but not at all after fermentation.
          to Sana" aria-label='Reply to this comment to Sana'>Reply to this comment
          • Judi

            August 12, 2022 at 1:49 pm

            Use a cilp top jar with rubber seal (Kilner type) they self burp
            to Judi" aria-label='Reply to this comment to Judi'>Reply to this comment
  10. Kristy

    September 17, 2015 at 3:34 pm

    Can you use Mediterranean sea salt? I made the mistake of putting that in instead of the himalayan (I had no Celtic on hand). Will it not ferment? Ugh. I'm so mad at myself for not reading all the way through first!
    to Kristy" aria-label='Reply to this comment to Kristy'>Reply to this comment
    • Deliciously Organic

      September 18, 2015 at 8:34 am

      I haven't tested it with Mediterranean salt, so I can't say for sure.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Sana

      December 10, 2017 at 11:47 pm

      I read any sea salt will work, just not table salt with iodine.
      to Sana" aria-label='Reply to this comment to Sana'>Reply to this comment
  11. Julia

    April 5, 2016 at 3:53 pm

    I have always thrown out salsa when it gets bubbles....it also tastes funny ( a little zingy ) . I always thought it was rotten. Is this what I am trying to achieve?
    to Julia" aria-label='Reply to this comment to Julia'>Reply to this comment
  12. Randee

    April 5, 2016 at 4:32 pm

    I'm curious as to why it lasts only 4-5 days? When I make other fermented foods like kimchi or sauerkraut, they last for weeks.
    to Randee" aria-label='Reply to this comment to Randee'>Reply to this comment
  13. Aly

    April 5, 2016 at 5:50 pm

    I've made fermented salsa and the recipe I used is quite similar. The only thing I did different is to add a packet of Caldwell's vegitable culture starter. After I leave the salsa out on the counter until it starts to bubble. I put into the fridge to stop the ferment and I found the culture helped the salsa to last over a month. I was slow at eating it all up. Last jar was still good and quite tasty.
    to Aly" aria-label='Reply to this comment to Aly'>Reply to this comment
  14. Anna

    April 5, 2016 at 6:25 pm

    I make a similar salsa from My Guatemalan grandmother. I haven't fermented it yet thought, so this is exciting! Can I make this in bulk and then can it after fermentation?
    to Anna" aria-label='Reply to this comment to Anna'>Reply to this comment
    • Tami

      April 11, 2016 at 2:58 am

      if you can it, you will destroy all those healthy bacteria that you're trying to achieve, and you'd also have to make sure you had enough acid (vinegar, etc) to can it properly.
      to Tami" aria-label='Reply to this comment to Tami'>Reply to this comment
  15. Marki

    May 29, 2016 at 3:47 pm

    Whenever I try to make fermented vegetables, I always have the same problem. There never seems to be enough juice to cover the veggies. Same with this recipe. I push the veggies down, but they still are not covered. So, I added 1/4 cup lime juice and 1/2 teaspoon salt and filled a baggie with water to place on top to push the veggies down. Think it will be ok?
    to Marki" aria-label='Reply to this comment to Marki'>Reply to this comment
    • Deliciously Organic

      May 31, 2016 at 2:07 pm

      That should work just fine! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  16. Barbara Montag

    July 31, 2016 at 10:45 pm

    Wonder if I could use Kombucha as a starter to make this last longer in the frig? I've just started fermenting foods and want to make this. thanks
    to Barbara Montag" aria-label='Reply to this comment to Barbara Montag'>Reply to this comment
  17. Tamara H.

    August 3, 2016 at 4:25 pm

    Does the fermenting process make the salsa taste pickled so to speak? I enjoy regular sauerkraut...but really not anything else that is "pickled". Salsa is something I eat and enjoy, so this might be something worth trying for me and my "gut issues."
    to Tamara H." aria-label='Reply to this comment to Tamara H.'>Reply to this comment
  18. Barbra Chevalier

    August 3, 2016 at 11:33 pm

    My husband can't eat regular onions. Any reason why green onions wouldn't be a good substitute? Thanks!
    to Barbra Chevalier" aria-label='Reply to this comment to Barbra Chevalier'>Reply to this comment
  19. Daniele

    September 25, 2016 at 10:04 am

    It is fermented, it can last for weeks to months in the fridge. I think I have had some jars for 5 months in my fridge. Once u start eating out of a jar though, you should eat it within a week or 2. In order for a jar to last months, it has to be full. Having too much airspace for any fermented food can cause it to go bad.
    to Daniele" aria-label='Reply to this comment to Daniele'>Reply to this comment
  20. Summer

    October 7, 2016 at 9:31 pm

    I was looking for a fermented salsa recipe and came across your page. What a small world, I worked at Festive Kitchen for about a year and really admire your mom. I can't wait to make this salsa over the weekend.
    to Summer" aria-label='Reply to this comment to Summer'>Reply to this comment
    • Deliciously Organic

      October 24, 2016 at 7:36 am

      Wow!! What a small world! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. Gloria

    January 12, 2017 at 9:13 am

    My husband and I just tasted this salsa that I fermented using our gallon glass vessel with an airlock lid...it is absolutely delicious! We used it to top our eggs and toast for breakfast..what is extra wonderful is that the salsa takes just 48 hours rather than weeks to ferment and be enjoyed! Thank you for such a tasty and healthy salsa recipe!
    to Gloria" aria-label='Reply to this comment to Gloria'>Reply to this comment
  22. Lena

    May 4, 2017 at 2:51 pm

    I prepared and put in a jar, in my pantry, Monday night. Thursday morning, I went to check on it and to refrigerate, and it is all moldy on top. I assume this isn't normal and I should toss it. Where did I go wrong?
    to Lena" aria-label='Reply to this comment to Lena'>Reply to this comment
    • Deliciously Organic

      May 5, 2017 at 10:42 am

      It was fermented too long. Only leave it to ferment for 48 hours and then transfer to the fridge.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Old Will

      August 28, 2017 at 4:52 pm

      In my early fermenting days, mold would be a hit or miss proposition - sometimes moldy, sometimes not. I haven't tried fermenting salsa but with pickles and sauerkraut, I have never had mold since I started using jars with air lock lids. Even on the occasion when I opened the jar at the end of fermentation (NEVER open it until the fermentation period is over) and the product was over the level of the liquid, there was no mold or bacterial slime or off aroma.
      to Old Will" aria-label='Reply to this comment to Old Will'>Reply to this comment
      • tanya

        September 17, 2017 at 11:02 am

        I have been told several things. First, you must keep the food under water so it stay anaerobic (no air). If you need more juice, add some water. I tried several things to keep the food under water but finally splurged on these glass pickle stones. Love them! Second, I have kept my ferments for many months in the frig. Third, if the mold is white, just scoop it off. The test is the food itself. Does it taste/smell okay? that white mold is not toxic. My information has come from Cultures for Health who have been terrific in guiding my learning. My interest with this recipe is to try the recipe now for Thanksgiving, 2 months from now. And, second, to try to fresh freeze some tomatoes and then make salsa later. Not sure it can be fermented at that point, but it sure can make some good salsa in small quantities.
        to tanya" aria-label='Reply to this comment to tanya'>Reply to this comment
    • Sylvia

      July 2, 2018 at 10:24 pm

      Throw it out. After I clean my jars I always rince them with ACV ,Apple cider vinegar before I fill them. And I also keep my hands clean and rinced with ACV, as well.
      to Sylvia" aria-label='Reply to this comment to Sylvia'>Reply to this comment
  23. Billy

    June 1, 2017 at 4:57 pm

    How does this affect the flavor of the salsa? I know this probably adds a sour / fermented taste to it, but i'm curious if it will detract from the flavor of the salsa alot. I want my kids to be able to give this a try but I'm worried if its too sour they might run for the hills! Thanks for sharing! I'm definitely going to try making this the next time I do a run to the grocery store.
    to Billy" aria-label='Reply to this comment to Billy'>Reply to this comment
    • Deliciously Organic

      June 6, 2017 at 5:13 pm

      It tastes just like regular salsa to me. My kids couldn't tell the difference.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  24. Cathy

    June 23, 2017 at 7:56 am

    Hi, do you use the seeds and all from the tomatoes ? I've been fermenting for awhile.... And have been wanting to try this. ? Thanks.
    to Cathy" aria-label='Reply to this comment to Cathy'>Reply to this comment
  25. Margaret

    November 22, 2017 at 1:27 am

    I started fermenting a salsa in June this year. Worked well and out of 2 jars in September one was almost finished. I combined them. Only me eating it. When I returned from overseas late November there was white mould on top of the salsa. It smelt absolutely fine but I ditched it. Obviously a bit old although a previous comment suggests removing the mould. I will only make one jar at a time and eat it within the month I think now. Just feeding back on previous comments for folk to take on board. ??
    to Margaret" aria-label='Reply to this comment to Margaret'>Reply to this comment
  26. Irene

    June 29, 2018 at 9:04 am

    Love salsa , never tries it fermented and will try for sure . Thanks for the recipe! Will add you to my links.
    to Irene" aria-label='Reply to this comment to Irene'>Reply to this comment
  27. Heidi

    August 22, 2018 at 2:42 pm

    I made the salsa and let it sit 48 hours but the salsa smells funny as if it is bad. Should it have an off odor? The jars weren't filled all the way to the top. Any advice?
    to Heidi" aria-label='Reply to this comment to Heidi'>Reply to this comment
    • Deliciously Organic

      August 23, 2018 at 9:44 am

      It will smell a bit different because it has fermented, but it shouldn't smell rotten. The jars don't have to be filled to the top, but the juices need to cover the tomato mixture in order to ferment properly.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  28. Heidi

    August 22, 2018 at 4:08 pm

    I made the salsa and now it is at 48 hours and it has a bad odor like the tomatoes went bad. The liquid didn't totally cover the veggies and the jars weren't completely full. Is it normal to have a bad odor? I have never fermented food before.....
    to Heidi" aria-label='Reply to this comment to Heidi'>Reply to this comment
    • Deliciously Organic

      August 23, 2018 at 9:45 am

      It might have been because the veggies weren't completely covered.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  29. Tiffany

    May 7, 2021 at 12:13 pm

    If I don't like chunky salsa, can this be mashed or blended after fermenting?
    to Tiffany" aria-label='Reply to this comment to Tiffany'>Reply to this comment
    • Deliciously Organic

      May 10, 2021 at 9:54 am

      Sure!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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