Fermented Salsa

Fermented Salsa


Fermented Salsa

From Cheryl Paswater from Contraband Ferments



Makes 1 quart

  • 1 medium onion, diced
  • 2 large tomatoes, diced
  • 1 medium green pepper, diced
  • 1–2 jalapeños, diced
  • Clove of garlic, minced
  • Handful of fresh cilantro
  • Lemon and lime juice to taste
  • 2 teaspoons salt


  1. Mix all the ingredients together.

  2. Place the salsa in a fermentation container, pressing down to release some liquid. Add a weight so that the vegetables are submerged under the liquid. Add a bit of extra water if needed.

  3. Ferment for 3+ days at room temperature.

  4. Remove the weight and move to the fridge and enjoy!



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