Fermented Salsa


Can you think of a better food to ferment than salsa? Dig in with tortilla chips, dollop it on chili, or serve it with eggs for breakfast. Fermented veggies are great for gut health. They are full of good probiotic bacteria and healthy enzymes which helps restore a proper balance in our gut. When our gut is balanced it is able to eliminate toxins, and help get the proper nutrients out of the food we are eating. Fermented veggies make it easier for our bodies to digest starches and proteins. So pile those chips and burritos high with this salsa and enjoy!



3 pounds tomatoes, chopped

2 orange bell peppers, chopped

1 jalapeno pepper, finely chopped

1 large onion, chopped

1 cup cilantro

juice of two limes

1 1/2 tablespoons salt



Put your tomatoes , peppers, onions, and cilantro in a large bowl. I left my vegetables chopped, but if you like a smoother salsa, put them through a food processor or blender in batches. Pour lime juice and salt over the vegetables and mix well. Place salsa in sterile glass jars with a tight lid. This will fill 8-9 cups worth. Leave the jars in a dark spot in your kitchen for 2 days … I used my cupboard. You will see it start to bubble, but don’t worry, this is part of the fermenting process. After 2 days, open your salsa to release the gas (burping it), then place it in the refrigerator and it will be good for months.

Note: I used orange bell peppers because I like their flavor. If you prefer green, use those. If you like it extra spicy, use poblano or serrano instead of bell peppers. You can also add cumin or other spices when you add the salt and lime juice. Just experiment with your own flavor preferences and have fun with it!