Fermented Salsa
Recipe type: Sauce, condiment
Prep time: 
Fermentation time: 
Total time: 
Yield: 1 quart
A probiotic spin on America's favorite condiment!
  • 1 to 1½ lbs tomatoes, very ripe
  • ½ medium stone fruit like a peach, nectarine, apricot or plum, diced
  • ¼ cup red onion, diced
  • ¼ cup bell pepper, diced
  • 1-2 cloves garlic, raw
  • ¼ cup cilantro, diced
  • ½ lemon or lime, juiced
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 chipotle pepper (in adobo sauce) OR 1 jalapeño pepper (pickled or fresh)
  • 1½ teaspoons brine from fermented pickles, sauerkraut or any fermented dish
  1. Dice peach, onion, and bell pepper into a uniform size (1/4 inch). Add to a one-quart mason jar.
  2. Chop the cilantro (first removing the leaves from the stems). Add to jar.
  3. Chop tomatoes into different size pieces (which adds textures to the salsa). Pulse some roughly chopped pieces in a food processor; leave other pieces larger. Add to jar.
  4. Juice the lemon or lime into jar.
  5. Peel then grate the garlic cloves using a microplane or zester.
  6. Add pickle brine, if using. (I have had great success without it, but if you've got some, it helps give a "kick start" to the good bacteria).
  7. Top and then dice the jalapeño or chipotle peppers, and add to jar. If using jalapeno, remove the seeds and membrane from the flesh for less hot, or leave in for more hot salsa.
  8. Add salt and pepper to taste.
  9. Leave at least 1 inch from the top of the jar.
  1. Cover tightly with the lid and ring.
  2. Check and burp the jar daily to release pressure.
  3. Leave in a warm spot for 2-3 days.
  4. You should see bubbles form in this time. Taste after 48 hours (it will be bubbly and TANGY!) and move to the refrigerator when you like how it tastes. Secure with lid.
  5. Contents may separate from liquid. Stir before using.
Recipe by Fermenters Club at https://fermentersclub.com/salsa/