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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 and I didn't have to use any whey!

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!

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.

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.

You really need to give this one a try!

Makes about 8 cups

Fermented Salsa Recipe

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.

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Ingredients

  • 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!
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46 Comments

  1. 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!
    Reply to this comment

  2. 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.
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  4. 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?
    Reply to this comment

    • 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.
      Reply to this comment

  5. 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!!
    Reply to this comment

  10. 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!
    Reply to this comment

  13. 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.
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  15. 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?
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  17. 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."
    Reply to this comment

  19. 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.
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  20. 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.
    Reply to this comment

  21. 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!
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  22. 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?
    Reply to this comment

    • 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.
      Reply to this comment

      • 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.
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  23. 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.
    Reply to this comment

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