Fermented Tomato Salsa

How to make fermented tomato salsa with 6 different flavours

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This is a fresh salsa recipe with a twist! Fermenting is an easy and delicious way to blend the flavour of spices and fresh vegetables. The result is a delicious and probiotic chip dip.


  • 3 1/2 cups chopped Roma tomatoes (3 lbs)
  • 1 cups chopped onions
  • 1 cups chopped green bell pepper
  • 1 hot pepper w/ seeds (optional)
  • 2 cloves minced garlic
  • 2 tbsp tomato paste
  • 1/2 tsp ground cumin
  • 1 tbsp salt 
  • 2 tbsp cider vinegar with a mother (see notes)


  1. Finely chop all the vegetables and mix with the tomatoes paste, cumin and salt. 
  2. 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.
  3. Cover the jar to prevent fruit flies from getting in, and leave it to ferment somewhere cool and dark for 2 to 3 days. 
  4. 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 fermented cider vinegar with a mother, then replace it with an alternative culture, like brewed kombucha or whey. Alternatively, you could use a purchased vegetable starter (affiliate link).

Keywords: fresh salsa, vegan, gluten free, keto, paleo, whole 30, sugar free, probiotic