I live in South Texas where salsa recipes are family secrets and worthy of steep competition. So when I received an affirming “moo” from a life long, old timer resident of the region I knew I had leveled up. He didn’t even know it was a fermented salsa!! Health benefits plus great flavor for the win!!
Fermented SalsaJump to Recipe
Fermenting salsa is a great way to preserve the summer harvest because fermented salsa will last longer in the refrigerator than canned salsa. If preserved properly, it can last months in the refrigerator, but really, would it not be eaten first? Added benefit to the longer storage, you are receiving a buffet of gut healthy probiotics.
Salsa is so easy to make you can throw everything into the blender and pulse until you get the texture you like. You can roast your serrano peppers on the cooktop to make them a little spicier. You can also add a little lime juice for a slightly different flavor. So versatile, delicious, and simple.
We are currently living in our travel trailer while we remodel our house. I don’t have much room in the refrigerator. We don’t wait the two days to start enjoying our salsa. The fermenting salsa lives on the table for two or three days. By the time we need to put it into the refrigerator we have eaten it down so that it fits into a smaller container and goes nicely into the refrigerator.
Give your salsa an inoculation of good bacteria; you can use whey from making yogurt or liquid from another fermentation. I use some liquid from fermented jalapenos or from homemade sauerkraut. If none of these are an option for you add 2 Tbsp of salt to your salsa. The high salinity will inhibit the bad bacteria from getting a start. However, I feel more comfortable with a starter liquid.
- 1 pound Organic Tomatoes when I don't have tomatoes in the garden I buy 2-10ounce packages of organic cherry tomatoes
- 1 Onion
- 2 Serrano Peppers
- 18 stems Cilantro
- 4 cloves Garlic
- 2 tbsp whey or liquid from another ferment
- salt to taste
- Add to the blender tomatoes and whey or liquid from another ferment and pulse once or twice.
- Quarter one whole onion and add to the blender.
- Remove the stem from serrano peppers and add to the blender.
- Remove skin from garlic and add to the blender.
- Add stalks of cilantro to the blender.
- Pulse blender until desired consistency.
- Taste test and add salt to your liking.
- Ferment on the counter for 2 days then store in the refrigerator.