Now that tomatoes are rolling in I thought I’d share this recipe from last year. This is our absolute favorite ferment and some of the tastiest salsa we have ever had.

A few of you have made a request for my recipe or method for making a fermented salsa. I’m excited to share this with you for two reasons:

  1. I am making this stuff a lot lately.
  2. It is some of the best salsa we’ve ever had.
  3. It’s a lot easier than water bath canning salsa.
  4. It is a tasty way to take in some probiotics.
  5. It keeps for months in cold storage.

Okay, that was five.

Seriously, though, I plan on making gallons of this stuff for winter and have gotten a start with 1.5 gallons already tucked away in our refrigerator. I figured that our family could easily eat a quart of this salsa per week, and that’s if I can keep my husband’s hand away from the jar with a spoon.

Lacto-Fermented Salsa

makes 1/2 gallon of salsa

Recipe Notes: I use a food processor because it really speeds things up. You certainly don’t need to – simply chop everything up to your liking and continue with recipe. Also I like to store mine in 1/2 gallon jars instead of quarts to save on refrigerator space. Fermented salsa is salty, so don’t be alarmed. The salt and they whey are what will preserve it and give it those wonderful probiotics.

  • 1 large onion or a large bunch of green onions, cut into large chunks
  • 3 small bell peppers, cored and cut into large chunks
  • 6 large garlic cloves, peeled
  • 1/2 cup packed cilantro leaves (unchopped)
  • 2.5 pounds roma tomatoes, cut into quarters
  • juice of 1 lemon
  • 3 tablespoons coarse celtic sea salt
  • 1/4-1/2 teaspoon cayenne powder
  • 1/2 cup whey
  • 1/4-1/2 cup water


  1. Combine onion, bell peppers, garlic, and cilantro in food processor. Pulse 3-5 times until coarsely chopped. (At this point if the lovely smells coming from this combination don’t make you swoon then I don’t understand you.) Add 1/3 of the tomatoes and pulse 2-3 times until room is made for additional tomatoes. Repeat with another one third of tomatoes. Finally, add the last of the tomatoes and pulse an additional 3-5 times.
  2. Pour contents of food processor into large bowl. Add the lemon juice, sea salt, cayenne powder, and whey. Stir well and allow to sit a few minutes while you prep your containers.
  3. Wash two quart jars or one 1/2 gallon jar well with soap and hot water. Do the same for a food funnel and jar lids. Ladle the salsa into jars, leaving 2-3 inches of head space. Add water to submerge the salsa.
  4. Close lid tightly and leave at room temperature for a few days, until bubbly and fermented. During this process the solid vegetables may separate from the liquid. Simply stir with a wooden or plastic spoon until redisbursed and submerged under the liquid. Transfer to cold storage. Should keep for months.

Have you tried fermenting salsa yet?