All the flavors of fresh salsa, amplified by fermentation into something deeper, tangier, and alive with beneficial bacteria. This is the salsa that will convert everyone to fermentation.
What You’ll Need
Ingredients
- 4 medium tomatoes, diced
- 1 small onion, finely diced
- 2 jalapeños, finely diced
- 4 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 teaspoon sea salt
Instructions
- Combine all vegetables in a bowl. Add salt and mix well.
- Let sit for 30 minutes — the vegetables will release their liquid.
- Pack into a clean jar, pressing down so liquid covers vegetables.
- Cover loosely and ferment at room temperature for 2-3 days.
- Taste daily. Move to fridge when tangy to your liking.
- Add lime juice and cilantro just before serving.
Grandma’s Tip
Use the ripest tomatoes you can find — the flavor difference is extraordinary. Summer tomatoes make the best fermented salsa.
Gut Health Benefits
Fermented salsa provides lycopene from tomatoes plus beneficial bacteria — a delicious way to support your microbiome while enjoying bold flavors.