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Vibrant bowl of lacto fermented salsa with fresh tomatoes, bell peppers, and cilantro on a wooden table.
Alyssa

Lacto Fermented Salsa Recipe

Easy and delicious, this fermented salsa recipe is a simple way to add probiotics to your diet.
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Prep Time 10 minutes
Fermentation Time 2 days
Total Time 2 days
Servings: 20 people
Course: Condiment
Cuisine: Mexican
Calories: 7
Ingredients Method Notes

Ingredients
  

  • 4 small tomatoes
  • 1 whole bell pepper
  • 1/2 whole lemon or lime
  • 1-2 cloves garlic
  • 1 whole jalapeno
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons salt

Method
 

  1. Dice tomatoes- try to get as much of the juice in the bowl as possible. If your tomatoes aren't that juicy, you could always add water later.
  2. Chop remaining vegetables and add to the bowl.
  3. Squeeze in lemon/lime juice.
  4. Add 2 tsp salt and mix well.
  5. Add salsa to a wide mouth mason jar and place weight on top, pushing down well, making sure the vegetables are submerged under the brine.
  6. Cover jar with fermentation lid or a loose lid. You want the gases to be able to escape without allowing anything in, like gnats.
  7. Leave on the counter at room temperature for 2 days to allow the good bacteria to take over. If your house is really warm, it may only take one day to ferment.
  8. Throughout the fermentation process, it is good to check your vegetables and make sure they are still submerged under the brine.
  9. Once fermented to your liking, enjoy and keep stored place in the fridge for 3-4 months.

Notes

Store in the fridge after fermentation to prolong freshness.