Fermented Salsa

Salsa is generally prepared by taking fresh produce and then cooking it down and bottling it.  Cooking down the fresh produce destroys all the beneficial enzymes that are helpful for digestion and it also greatly diminishes the nutrient content of the salsa.

Fresh salsa is amazing but it doesn’t last very long for two reasons, it’s so delicious and if you can’t eat it all in one sitting it can start to go bad and the tomatoes get a bit mushy and slimy.

If you want the great flavor of fresh salsa, the ability to store it for a couple months along with maintaining and actually improving the nutrient value then this is the recipe for you!

Another benefit of eating fermented salsa is that it boosts our immune system.  Our immune function is 80% related to the health of our digestive system.  Fermentation provides lactobacilli, good bacteria, that will actually help create a healthy gut flora and when our gut flora is healthy our immune system is powerful!

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Fermented Salsa

  • Author: Tammie Duggar



23 lbs. tomatoes, cut into quarters & seeded

1 medium onion quartered OR 1 bunch green onions, chopped

1 bell pepper, seeded

1 bunch cilantro, cut long stems off

6 cloves garlic, crushed

1 tsp. dried oregano

1 tsp. cumin

Juice of 1 lemon

Juice of 1 lime

2 Tbsp. sea salt


Equipment Needed:

  1. 1 or 2 quart jars and lids
  2. Knife
  3. Food processor is optional, you can always chop veggies by hand.

Prepare veggies as indicated above. Place in a large bowl.

Sprinkle in the spices. Add the lemon and lime juice and the sea salt.

Stir mixture together.

Place mixture into a food processor and pulse until your desired consistency is reached. (If you don’t have a food processor you’ll need to chop all your veggies to be the desired consistency.

Add in the cilantro and pulse until cilantro is chopped up.

Pour mixture into the quart jar. Salsa should be at least 1″ below the top of the jar. Cover jar with lid. (You may need another jar, it just depends on how big your veggies were.) Use a pint, or quart jar depending on how much salsa you have left. There shouldn’t be more than 1″ head space or there will be too much oxygen for bacteria to grow.

Leave at room temperature for 3-5 days. Then transfer to a refrigerator, use within 1-2 months.


You can ferment just about any salsa recipe just be sure the ratio of sea salt is 2 Tbsp. per quart jar. (If you’re not sure how many jars your salsa will make you can always add the salt into an empty jar and pour in the salsa and then stir it up really good.)

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