Print

Fermented Fresh Tomato Salsa Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 80 reviews

This Fermented Salsa recipe utilizes fresh tomatoes, peppers, and herbs to create a tangy, probiotic-rich condiment. Unlike traditional salsa, this version ferments over several days, enhancing its flavors and adding health benefits. It’s perfect as a dip, topping for tacos, or a zesty addition to many dishes.

Ingredients

Vegetables & Herbs

  • 6-8 Roma tomatoes, or tomatoes of choice (fresh, not canned)
  • 1 Small red onion
  • 2 Jalapeños (optional)
  • 2 Habaneros (optional)
  • 1/2 cup Fresh cilantro, plus more as desired

Other Ingredients

  • 2 Limes, juiced
  • Sea salt, 2% to 3% of total weight of the ingredients

Instructions

  1. Prepare the Ingredients: Wash all fresh produce thoroughly. Roughly chop the tomatoes, red onion, jalapeños, habaneros, and fresh cilantro to roughly the same size to aid in even fermentation.
  2. Combine Ingredients: Place all chopped vegetables and herbs into a large mixing bowl. Add the freshly squeezed lime juice to the mixture.
  3. Weigh and Salt: Weigh the total vegetable and herb mixture to determine the exact weight. Add sea salt equal to 2% to 3% of this weight. For example, if the total weight is 1000g, add 20g to 30g of sea salt. This salt level helps create the correct brine for fermentation.
  4. Mix Thoroughly: Stir the ingredients vigorously to evenly distribute the salt and begin drawing out liquid from the vegetables. The salt brine is essential to inhibit harmful bacteria and promote good fermentation.
  5. Pack into Fermentation Vessel: Place the mixture into a clean glass jar or fermentation crock. Press down firmly to remove air pockets and submerge the vegetables under their own brine. Use a fermentation weight or small plate to keep everything submerged.
  6. Ferment: Cover the jar with a breathable cloth or fermentation lid to allow gases to escape while keeping contaminants out. Leave the jar at room temperature (65-75°F / 18-24°C) for 3 to 7 days, tasting daily after day 3 until the desired tanginess and texture is achieved.
  7. Store and Serve: Once fermented to your liking, seal the jar with a lid and refrigerate. This slows fermentation and preserves flavor. Use as a salsa dip, topping for grilled meats, or in any dish that benefits from a flavorful fermented salsa.

Notes

  • Use fresh, raw tomatoes instead of canned, as canned tomatoes have been heat-treated and won’t ferment properly.
  • The salt percentage is crucial to safe fermentation—do not reduce the amount significantly.
  • Adjust the number of spicy peppers to control the heat level.
  • Fermentation times vary based on temperature; warmer conditions ferment faster.
  • Ensure the vegetables stay submerged in the brine to prevent mold formation.
  • Fermented salsa will keep refrigerated for several weeks.

Find it online: https://recipethrive.com/fermented-fresh-tomato-salsa-recipe/