How to make fermented salsa | the best salsa you’ll ever eat!


Homemade salsa is so delicious and this recipe really simple to make. This recipe takes your ordinary veggie medley and turns it into a probiotic powerhouse that will last in your refriberator for a few months.

how to make homemade salsa

Start by harvesting a bunch of tomatoes (or local store bought variety) and then add some spice, salt, onion, and then let the healthy bacteria do it’s thing.

how to make homemade salsa

Q & A

What is fermented salsa?

Fermented salsa is a mix of tomatoes, cilantro, and other ingredients that are put in a jar and left at room temperature for a couple days so the good bacteria and grow. This process is called fermentation which is simply the breakdown of sugar that turns into healthy bacteria. When the veggies are salted the process begins!

What are probiotics?

Probiotics come in the form of a food or supplement and contain live microorganisms that help maintain or improve intestinal microflora in the body. Considered a “good” bacteria, probiotics are important for a heathy gut. Plain, grass fed yogurt, buttermilk, sourkraut, and kimchi are examples of foods that contain probiotics. If tolerated, you could include a couple tablespoons of these foods in your diet almost every day

What are prebiotics?

Prebiotics are foods that “feed” or improve the balance or the microorganisms in the intestinal microblora. The best sources of prebiotics and/or gut healthy foods:

  • Coconut and coconut products
  • Bone broth (my recipe is here)
  • Kimchi, saurkraut and other fermented veggies
  • Leeks and onions
  • Sweet potato and pumpkin
  • Okra
  • Artichokes

Do I need to take a probiotic supplement?

If you do not include prebiotic and probiotic foods in your diet you might consider talking to your health care provider about what type, if any, probiotic supplement would be good for you.

how to make homemade salsa


Tomatoes are so much fun to grow in the garden. In WA state we typically have a late start to summer and that can make it a challenge to grow tomatoes because we don’t always have the prolonged heat that’s necessary for optimal growth. This year has been very warm so the tomatoes are going bonkers! So start off by harvesting your tomatoes and then gather a few other ingredients. You’ll need a few pounds so get extra at your local farmers market if you need to. We grew cilantro this year and I’ve been adding it to tacos, guacamole, and salads. Cilantro is nutrient dense and is said to help you body get rid of toxins like heavy metals. You’ll also need onion, garlic, and chilis, so make sure to have those items on hand.

Fermented Salsa

Serving Size:
6 cups
25 minutes


  • 3 pounds of cherry tomatoes
  • 4 garlic cloves
  • 1 or 2 jalapeño peppers
  • 2 cups of chopped cilantro
  • 2 tablespoons of sea salt
  • 1 cup chopped onion
  • 1 chopped bell pepper
  • 1 or 2 limes, juiced
  • 1 teaspoon of cumin


  1. Remove tomato stems and chop into chunks. Add to a food processor and pulse gently or continue to chop until you reach desired texture.
  2. Chop garlic, onion, and peppers.
  3. Place chopped tomatoes, garlic, onion and peppers in to a large bowl.
  4. Squeeze lime juice over the veggies and season with salt and cumin.
  5. Pour veggie mixture into a large jar leaving 1 1/2 inch at the top. Add the brine (the leftover juice).
  6. Let the salsa sit at room temperature for 2 or 3 days. Periodically untwist the lid to allow the gasses to escape as the fermentation process is in process. After this process is complete your salsa is ready to enjoy and will last a couple months in the refrigerator.

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