Fermented Salsa

Long-term storage for fermented salsa

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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.


Units Scale
  • 3 1/2 cups chopped Roma tomatoes (3 lbs)
  • 1 medium-sized onion, chopped
  • 1 green bell pepper, chopped
  • 13 hot pepper w/ seeds (optional)
  • 2 cloves minced garlic
  • 1 Tbsp salt
  • 1/2 tsp ground cumin
  • Optional: 2 Tbsp of apple cider vinegar (see notes for details)
  • Optional: 2 Tbsp tomato paste to thicken after fermenting


  1. Finely chop all the vegetables and mix in a large bowl with the cumin and salt. 
  2. Pack the salsa into jars for fermenting. Make sure to leave headroom as it will bubble. If you want the added tanginess of vinegar, stir in the cider vinegar. However, it’s not necessary for this ferment.
  3. There probably won’t be much liquid right after packing the salsa into the jar. However, the tomatoes will release plenty of liquid, so there’s no need to add any water. Use a weight, which will help press the liquid out of the tomatoes and keep the vegetables below the brine. 
  4. Cover the jar to prevent fruit flies from getting in, and leave it to ferment somewhere cool and dark for 2 to 3 days. 
  5. After fermentation, there will be a lot of liquid. Either drain it off before serving or stir in some tomato paste to thicken it. Store the salsa in the refrigerator and use within 4 weeks.
  6. See the section above for packing salsa for long-term storage.


  • 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. Here’s a post about choosing what type of jar to use for fermenting.
  • Salsa will naturally ferment with just salt. However, sometimes it’s nice to have the tanginess of cider vinegar or kombucha. Feel free to add 2 Tbsp of cider vinegar with a mother or unflavored kombucha.