Fermented salsa combines the warm rich spices with the fresh flavor of vegetables. It is an easy and delicious way to add more probiotics to your diet.
The best thing about making fermented salsa is that it works with pretty much any fresh salsa recipe! So if you have a favorite salsa, then try fermenting it.
One recipe, many types of salsa
It’s no secret that I LOVE playing with flavor. I like switching around the ingredients in my basic recipes depending on what is in season and what type of flavor I’m looking for.
Here are a few ways to switch up the flavors in this simple recipe.
- Corn Salsa: To make a corn salsa, grill 2 cobs of corn on the BBQ with the husks on. Then slice corn off the cobs and add it to the salsa recipe instead of the green pepper.
- Tropical salsa: Replace the green pepper and onion in the recipe with 2 ripe mangos.
- Summer fruit salsa: Replace 1 cup of chopped tomatoes with chopped peaches or pears.
- Smokey chipotle salsa: Take out the fresh hot pepper and replace it with dried chipotle peppers, about 12 for those who like it hot. To add the chipotle peppers, soak them in 1 cup of boiling water for 30 minutes. Then chop or puree before adding to the salsa.
- Salsa Verde: I admit that we often end up with a lot of unripe tomatoes at the end of the summer. Replacing the ripe tomatoes with a mixture of green tomatoes results in a tangy green salsa.
This is a fresh salsa recipe with a twist! Fermenting is an easy and delicious way to blend the flavor of spices and fresh vegetables. The result is a delicious probiotic dip.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 quarts 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Mexican
- Diet: Gluten Free
- 3 1/2 cups chopped Roma tomatoes (3 lbs)
- 1 cup chopped onions
- 1 cup chopped green bell pepper
- 1 hot pepper w/ seeds (optional)
- 2 cloves minced garlic
- 2 Tbsp tomato paste
- 1 Tbsp salt
- 1/2 tsp ground cumin
- 2 Tbsp cider vinegar with a mother (see notes)
- Finely chop all the vegetables and mix with the tomato paste, cumin, and salt.
- Pack into jars for fermenting, leaving headroom as it will bubble. Stir in the cider vinegar. Use a weight to keep the vegetables below the liquid.
- Cover the jar to prevent fruit flies from getting in, and leave it to ferment somewhere cool and dark for 2 to 3 days.
- After fermentation either stir the liquid into the salsa or drain it off for a thicker salsa. Store in the refrigerator and use within 4 weeks.
- I usually do all my fermenting in a fido jar, however, I really like fermenting salsa in small mason jars for easy serving, just use a smaller jam jar as a weight.
- If you don’t have cider vinegar with a mother, then replace it with an alternative culture, like kombucha or water kefir. Alternatively, you could use a purchased vegetable starter.
Keywords: fresh salsa, vegan, gluten free, keto, paleo, whole 30, sugar free, probiotic