Last Updated on July 20, 2026 by Deliciously Organic Editor
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. I personally love putting it on top of scrambled eggs!
You really need to give this one a try!
PrintFermented 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.
- Prep Time: 5 minutes
- Total Time: 48 hours
- Yield: Makes about 8 cups
- Category: Side Dish
- Cuisine: American
- Diet: Gluten Free
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
- 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.
- 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.
- 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!
Photo credit: Becky WinklerÂ
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!
I hope you enjoy it! 🙂
Why is there no jalapeño in the recipe? Is there a problem with adding peppers?
Same here..this is “chismol” a salsa we use in my home country, Honduras, to eat with tacos.
How many quart jars does your recipe/amount of ingredients make?
please tell me you CAN add jalapeño.
Definitely! 🙂
Did anyone notice there are no peppers in the recipe?
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.
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.
Freezing it will kill the probiotics that you are creating.
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.
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.
We use parsley in Bulgaria. My grandma used to make it, but we never fermented it on purpose.
You can freeze it but heating kills the live probiotics.
If it is fermented properly it will keep fine for several weeks, not days.
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!
We are not big cilantro fans at our house…do you think omitting it will affect the fermentation?
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.
My sister uses parsley, because she doesn’t care for the over-powering flavour of cilantro. Maybe, just add a small amount of cilantro.
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?
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.
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?
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.
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!!
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.
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?
That should work well!
I LOVE how easy this is, and how quickly it ferments – Thanks for sharing!
You’re welcome, Dena! 🙂
What a great entry point into fermented foods. We make our own kombacha… this will be next! Thank you so much!
Does it really only last 4-5 days in the frig? Thx for recipe!
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….
I would like to have a bruschetta recipe. I love it!
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
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.
Use a cilp top jar with rubber seal (Kilner type) they self burp
Wish you would share your recipe for fermented bruschetta please!
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!
I haven’t tested it with Mediterranean salt, so I can’t say for sure.
I read any sea salt will work, just not table salt with iodine.
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?
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.
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.
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?
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.
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?
That should work just fine! 🙂
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
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.”
My husband can’t eat regular onions. Any reason why green onions wouldn’t be a good substitute? Thanks!
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.
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.
Wow!! What a small world! 🙂
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!
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?
It was fermented too long. Only leave it to ferment for 48 hours and then transfer to the fridge.
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.
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.
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.
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.
It tastes just like regular salsa to me. My kids couldn’t tell the difference.
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.
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. ??
Love salsa , never tries it fermented and will try for sure . Thanks for the recipe! Will add you to my links.
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?
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.
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…..
It might have been because the veggies weren’t completely covered.
If I don’t like chunky salsa, can this be mashed or blended after fermenting?
Sure!