Recipes  /   Sauces, Dips, Dressing   /   Fermented Salsa
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Fermented Salsa

I can't think of a better food to ferment than salsa! Salsa is such a diverse food. You can eat it with tortilla chips, use it in numerous Mexican dishes (tacos, burritos, enchiladas), dollop it on chili, use it as a side with a sautéed or grilled meat, or one of my favorites – serve with your scrambled eggs for breakfast.

Fermented vegetables are so beneficial to our health. They are full of good probiotic bacteria and healthy enzymes which helps restore a proper balance in our gut. When our gut is balanced, it is able to eliminate toxins and help get the proper nutrients out of the food we are eating. A spoonful of fermented foods at every meal is all you need.

The good thing about fermented veggies is that when they are eaten with a starch or protein, they make it easier for your body to digest those foods. So pile those chips and burritos high with this salsa and enjoy!

Serves: 8-9 cups

Recipe By:
Claudia Laffin
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1. Put your tomatoes, peppers, onions, and cilantro in a large bowl. (I left my vegetables chopped, but if you like a smoother salsa, put them through a food processor or blender in batches.)
2. Pour lime juice and salt over vegetables and mix well. Place salsa in glass jars with a tight lid. This will fill about 8 – 9 cups worth.
3. Leave the jars in a dark spot in your kitchen for 2 days, like the inside of your cupboard. You will see it start to bubble, but don''t worry, this is part of the fermenting process.
4. After 2 days, open your salsa to release the gas (burping it), then place it in the refrigerator, and it will be good for months!