Fermented tomato salsa is a lively, tangy, and probiotic-packed twist on the classic Mexican favorite. The fermentation process intensifies the natural sweetness of tomatoes, balances the heat of chilies, and adds a pleasant sourness that makes it even more addictive. This raw, living salsa is perfect for tacos, sandwiches, or as a fresh dip with chips.
Ingredients (for a 1L Fermentation Jar)
- 8 medium tomatoes, cubed
- 4 small onions, finely chopped
- 8 green chilies, chopped
- 12 garlic cloves, chopped
- 2 bunches coriander leaves, chopped
- 2 tsp dried oregano
- Juice of 2 lemons
- 100 ml filtered water (½ cup)
- 30 g sea salt (1½ tbsp)
Step-by-Step Recipe
Instructions
-
Prepare the Ingredients
Wash all the vegetables thoroughly. Chop tomatoes, onions, chilies, garlic, and coriander leaves. -
Mix the Salsa
In a large bowl, combine the tomatoes, onions, chilies, garlic, coriander, oregano, lemon juice, and sea salt. Mix thoroughly to release some natural juices. -
Pack the Jar
Transfer the mixture into a clean 1L fermentation jar, pressing down firmly to remove air pockets.Place a glass weight on top to keep everything submerged. Add the filtered water and mix gently so the liquid rises above the vegetables. Leave at least 2 inches of headspace in the jar to allow gases to expand during fermentation. -
Seal with an Airlock
Close the jar with a grommet lid. Fill the airlock halfway with water so gases can escape while keeping contaminants out. -
Ferment
Place the jar at room temperature (around 25–30°C / 77–86°F) for 2 days. -
Check Daily
Press down gently to ensure all ingredients stay submerged. Begin tasting from Day 2 — it should taste bright, tangy, and slightly effervescent. -
Store and Enjoy
Once it reaches your preferred sourness, remove the glass weight and airlock, seal with a storage lid, and refrigerate. Fermented salsa keeps well for up to 1 year.
Tips & Notes
- Consistency: Stir gently before serving — natural separation is normal.
- Headspace: Leave 2 inches for bubbling gases.
- Airlock Lid: Prevents oxidation and preserves freshness.
- Spice Level: Adjust chilies to taste; fermentation can slightly mellow their heat.
- Storage: Refrigerated salsa becomes richer in flavor over time.
Final Thoughts
Fresh, tangy, and alive — fermented tomato salsa is the perfect mix of spice and probiotics. It brings a healthy kick to any meal and showcases how fermentation can transform everyday ingredients into something extraordinary!
