Fermented Salsa

May 30, 2018


This funky and effervescent salsa is great for a big tomato harvest!  The fermented quality adds a new twist to this classic summer favorite.  Fresh tomatoes and tangy citrus with some salty homemade chips are sure to please your palate.



  • 1# globe tomatoes,

  • chopped 1# tomatillo,

  • chopped 2 bell peppers,

  • 1 red and 1 green, chopped

  • 2 serrano peppers, sliced thin

  • 2 medium onions, chopped

  • 4 cloves garlic, minced

  • ½ bunch of cilantro, chopped

  • Zest of: 1 orange, 1 lemon, 2 limes

  • Juice of 1 orange 2/3 c. lemon juice 2/3 c. lime juice

  • 1 tsp. salt (NOT IODIZED) 

  • 1 tsp. black pepper

  • ½ tsp. ground cumin



Start by sterilizing your fermenting crock (I run mine in the dishwasher without soap), set aside.  Next chop all of your vegetables and herbs and place in a bowl.  Zest the citrus over the vegetables and then add the juices, salt, pepper, and cumin.  Mix together well to combine and then place everything in your fermenting crock.  Use the weights to push down on your vegetables until enough liquid releases that everything is submerged.  Wipe down the sides of the crock with a hot damp cloth making sure not to have any food residue on the walls of the crock.  Let sit at room temperature (out of direct sunlight) for a minimum of 3 days or up to a week.  When the desired sourness has been achieved, remove from the fermenting crock and place in a jar and keep in the refrigerator.  Salsa will last for 2 weeks covered.

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May 30, 2018

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