↑
  • DIY
  • Essential Oils
  • Gardening
  • Health & Wellness
  • Recipe Index

Rebooted Mom

Health, Food & Wellness Information to help your family live naturally.

Home About Contact
  • DIY
  • Essential Oils
  • Gardening
  • Health & Wellness
  • Recipe Index
This Easy No-Knead Pumpkin Bread holds all the flavors of fall - soft pumpkin, delicious cranberries, and flavorful sunflower seeds, in a crusty loaf of fresh bread that's SO easy to make at home!

No-Knead Pumpkin Bread

September 10, 2023

Lemon Balm Salve and Cold Sore Lip Balm

September 5, 2023

Hot Honey

Hot Honey Recipe

August 26, 2023

Gardening with Bobby Pins? Did you know that bobby pins aren't just for styling your hair? Find out how Bobby pins can revolutionize the way you garden your plants!

Gardening with Bobby Pins

June 29, 2023

Oatmeal Chocolate Chip Lactation Cookies

December 22, 2021

Kale Salt Recipe

April 7, 2020

Subscribe to the weekly newsletter

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

Fermented Salsa Recipe

Condiment

Jump to Recipe Print Recipe

You will love this naturally fermented salsa, made with simple ingredients and packed full of nutrients, probiotics and natural enzymes!

Fermented Salsa

Salsa is one of those things that always needs to be readily on hand at home. Whether for use with tacos, or as a dip with chips… or simply for those who just want to eat it with a spoon out of the jar.

Wait.. that might just be my kids though – who knows!

Why ferment salsa?

Most of us are used to the salsa stocked on store shelves. In order for it to stay on the store shelf, it has to be pasteurized at high temps in vinegar. Not only does that kill the microbes in the salsa, it keeps it shelf stable for years.

A shelf stable salsa that keeps for years will eventually sell. Someone will buy it. Right?

Although that salsa holds a great deal of fresh veggies, those veggies aren’t as useful as they could be if the salsa was fermented. Not to mention it sits in plastic. Yikes and yikes.

For under $5, you can make your own fermented salsa at home. It’s relatively easy to put together, requires just a few days to ferment, and is super healthy for the gut.

Fermented salsa will keep for months in the refrigerator – unless of course you eat it quickly. Which you might — because we certainly do. It is indeed delicious stuff.

Fermented salsa at home

Making fermented salsa at home is a breeze. With just a few simple ingredients you can make this fermented salsa quite easily.

  1. First, dice the tomatoes and toss into a large bowl, keeping as much of the juice as you can. In the bowl of the food processor, add your serrano peppers (stems removed), garlic, and cilantro. Whizz for a good 20-30 seconds.
  2. Now dump that mixture in the bowl with the tomatoes, then add in your diced onion. Mix it well with your (clean) hands.

Now you have two options:

  1. Weigh the mixture (tare the weight of the bowl) – calculate 2% of the weight of the mixture and that is your salt for fermenting
  2. Or.. calculate about 2 Tbsp per quart jar, 1 Tbsp per pint.

Sprinkle the salt on the mixture in the bowl and give it a good mix with your hands. Cover and let sit for 20-30 minutes to allow it time to sweat (release the natural juice). Then, pack it into jars. This recipe makes 2 quarts + 1 pint.

Push a jelly jar in the mouth of each canning jar, which serves the purpose of pushing the salsa under its own brine. Top with an airlock, and set aside to the rear of the counter for 3-4 days. The mixture should start to show bubbles after 24 hours.

After 4 days, remove the airlock and place a regular canning lid and ring on. When refrigerated, this salsa will last for several months (although it won’t last that long!)

(If you haven’t yet done so, don’t forget to check out this delicious fermented hot sauce, too!)

Fermented Salsa
Print Pin
3 from 6 votes

Fermented Salsa

You will love this naturally fermented salsa, made with simple ingredients and packed full of nutrients, probiotics and natural enzymes!
Course Condiment
Cuisine American
Keyword fermented, ferment, salsa, fermentation, tomatoes, jalapenos, onions, serrano peppers
Prep Time 15 minutes
Fermenting Time 4 days
Total Time 4 days 15 minutes
Servings 40 servings
Calories 5kcal
Author Sheryl

Ingredients

  • 6 tomatoes large
  • 1 onion large
  • 4 serrano peppers stem removed
  • 2 C cilantro packed
  • 6 garlic cloves
  • 3 Tbsp sea salt *non iodized

Instructions

  • Dice the tomatoes and onion on a cutting board and set them in a large bowl. Keep as much of the juice from the tomatoes you can.
  • Pour the juice off the tomatoes in the bowl straight into the food processor. Add your garlic cloves, whole serrano peppers and cilantro. Give it a whizz for 15-20 seconds if not more.
  • Combine the contents of the food processor with the tomatoes - in the same bowl. Mix it up with a spoon or clean hands.
  • Weigh out the contents of the bowl and add 2% of the weight in salt. Or calculate 2 Tbsp of salt for each quart of salsa.
  • Sprinkle the salt on the contents of the bowl. Work it in with clean hands. Lightly cover the mixture and let it sit for 20-30 minutes.
  • Pack the mixture between 2 wide mouth quart jars and one pint jar. Place a jelly jar in the mouth of each jar, taking care to push down the contents of the jar so that the salsa is under the natural brine (no additional water should have to be added because there should be enough brine).
  • Place an airlock on each jar. Allow to sit for 3-4 days - over time you'll see bubbling activity. Remove the airlock and place a regular canning lid on each jar.
  • Refrigerate and consume within 5-6 weeks. Refrigeration will slow down, but not halt, the fermentation process.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 525mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg

Have you ever thought of making fermented salsa?

If you give this recipe a try,  please leave a comment, rate the recipe and be sure to tag me on Instagram!

 

 

Shared by Sheryl

Comments

  1. McArthy says

    April 16, 2021 at 2:17 pm

    Can I use dehydrated smoked peppers?

    Reply
    • Sheryl says

      April 16, 2021 at 8:06 pm

      I wouldn’t, I’d use fresh.

      Reply

Trackbacks

  1. Fermented Hot Sauce Recipe - Rebooted Mom says:
    October 1, 2019 at 2:29 am

    […] Easy Fermented Salsa Recipe […]

    Reply
  2. Fermented Serrano Pepper Hot Sauce - Rebooted Mom says:
    October 30, 2019 at 3:16 pm

    […] Easy Fermented Salsa Recipe […]

    Reply
  3. Pickle Salsa (Pickle de Gallo) - Rebooted Mom says:
    September 24, 2022 at 11:30 pm

    […] Fermented Salsa Recipe […]

    Reply
  4. Vegan Walnut Cheese Sauce says:
    April 24, 2023 at 9:11 am

    […] really good cheese dip/sauce is almost essential if you have kids at home. Because, face it — salsa is super amazing, but kids get tired of salsa after a while and it’s always fun to change […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

categories

archives

Copyright ©2023, Rebooted Mom. All Rights Reserved. Privacy Policy.
Design by Pixel Me Designs