Thursday, August 1, 2013

Easy Lacto-Fermented Salsa

Salsa making season is upon us! Here's my favorite recipe (love the great probiotics - not to mention the fact that you can make as much or as little as you like!) 

Lacto-Fermented Salsa
1 quart chopped tomatoes
1/2 cup chopped onion
2 Tbsp snipped fresh chives (dried spices work fine, too)
2 tsp minced garlic
2 chopped jalapeno peppers
1/4 tsp oregano
1/4 tsp cilantro (use more if using fresh)
1 Tbsp sea salt
Mix all together and fill desired jars, leaving 1-inch head space. (If you have whey on hand, it helps to put about 1/4 cup on the top of each jar, to kick-start the lacto-fermentation. Or you can sprinkle the sea salt over the top of the salsa in the jar rather than mixing it in - this can help prevent mold forming on the top of your mixture.) Cover tightly and leave at room temperature for 3 days, "burping" the jar regularly to release pressure. After three days, move the jars to a refrigerator or cool cellar for long-term storage.

(For an even stronger dose of probiotics, you can use a heremes jar and ferment it in a cupboard for 4 weeks (read the Saurkraut Survivor post for more information). After that time, transfer to the refrigerator.) 


  1. Ruth, I made this and am waiting to eat. I am freaked out that it's going to spoil. LOL! I have 2 more days to wait!!

  2. Go Rachel! That's great! It's hard to get used to the idea of leaving food out of the fridge to make it BETTER! But your gut bacteria will thank you. :)
    One of the big name fermented food eaters, Sandor Katz, even eats ferments after he scrapes a layer of mold off of them (which is a bit much for me!) so don't be too afraid!

  3. So we ate it and oh my my, it was delicious! Thank you for the good recipe.