08/23/2026
I did a video on this last year so I thought I’d try a new format this year! This gut healthy fermented salsa is so easy to make and it only takes ~3 days to make (a lil longer if you like it with more tang). Once its done fermenting you can keep it in your fridge for quite a long time. I had some last year that I ate 6 months afterward!
Recipe:
Ingredients:
~2 lb tomatoes
6 med. Jalapeños
3 med. garlic cloves
I lg. Onion
2 tbsp Cumin
2 tbsp Organic Cane Sugar
Salt by weight
*For mild, seed all Jalapeños
*For medium, leave ~2 unseeded
*For hot, leave ~4 unseeded
*Heat will depend upon peppers and spice tolerance
Cut up ingredients into large chunks and combine in a food processor to desired consistency.
Pour salsa into a container and weigh it in grams. After subtracting the weight of the container, multiply the weight by .03. This will tell you how many grams of salt will be needed for a 3% salinity. You can make your salsa more salty if you would like, but I recommend at least 3% for fermentation.
Weigh out salt and combine well with salsa. Pour salsa into jar. If you’re using a half gallon jar, this should leave several inches of room.
Take a Quart size Ziploc bag, and push down into the jar. Pour in enough water to fill the void in the jar, but leave enough room in the bag to be able to seal it and put the lid on. For a visual aid of this step, I recommend looking back and watching the video I posted last year.
Let the salsa ferment at room temperature. Burp the jar daily.
Start tasting daily after day three until desire tanginess has been reached. I recommend not going much past five days.
Once you have the flavor you like, take out the water bag, replace the lid, and refrigerate.
