If you’ve ever had a mountain of ripe tomatoes from the garden, you know that fresh salsa is a must. But have you ever tried fermenting it? Fermented salsa is a game-changer in our house. It develops a complex, tangy flavor that’s incredibly delicious, and the fermentation process makes it a naturally probiotic-rich food.

Best of all, you can completely customize it based on what’s abundant in your garden and how much heat you like. This recipe is more of a method than a strict rule, so feel free to experiment!

Easy Fermented Garden Salsa

Prep time: 20 minutes Fermenting time: 2-5 days Yields: Approx. 1 quart

Ingredients

  • 4-5 cups chopped ripe tomatoes (about 2 lbs)
  • 1 large white or yellow onion, chopped
  • 2-4 jalapeños or other hot peppers, minced (use more or less depending on desired heat)
  • 4-6 cloves of garlic, minced
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 lime
  • 2 teaspoons non-iodized salt (sea salt or kosher salt)
  • Optional: 1/4 cup whey or brine from a previous ferment (helps kickstart the process)

Instructions

  1. Combine Ingredients: In a large bowl, combine the chopped tomatoes, onion, jalapeños, garlic, cilantro, and lime juice. Sprinkle the salt over the top and stir everything together thoroughly.
  2. Pack the Jar: Transfer the salsa mixture into a clean quart-sized jar. Use a spoon or tamper to press the mixture down firmly. You want the solids to be submerged in their own liquid brine.
  3. Add a Starter (Optional): If you are using whey or starter brine, pour it over the top now.
  4. Weigh it Down: It’s important to keep the vegetables below the brine to prevent mold. You can use a fermentation weight, a small glass jar that fits inside the mouth of the larger jar, or even a clean plastic bag filled with a bit of water. Leave at least an inch of headspace at the top of the jar.
  5. Ferment: Place a lid on the jar loosely (or use an airlock). Set the jar on a plate to catch any overflow and let it ferment at room temperature, away from direct sunlight, for 2 to 5 days.
  6. Taste and Refrigerate: You will see bubbling within a day or two. Start tasting the salsa after day 2. Once it has reached a flavor and tanginess you enjoy, tighten the lid and move it to the refrigerator. It will continue to slowly ferment in the fridge, but its flavor will be preserved for several weeks.

Recipe Notes

No Whey?: Don’t worry if you don’t have whey or starter brine! The salsa will still ferment perfectly fine on its own; it might just take an extra day to get going.

Brine Level: If your tomatoes aren’t very juicy, you may need to add a small amount of extra brine (1 teaspoon salt dissolved in 1 cup of water) to ensure everything stays submerged.