Lacto-fermented Salsa


  • 12 cups fresh tomatoes, chopped;
  • 2 cups chilies, seeded and chopped (Jalapeños and Serranos are good choices);
  • 1/4 cup dried oregano;
  • 2 tbsp cumin;
  • 8 garlic cloves, chopped;
  • 2 onions, chopped;
  • 1/4 cup sea salt;
  • Preparation

  • Wear gloves to handle the chilies and combine the chopped tomatoes, chilies, oregano, cumin, garlic and onions together.
  • Place the tomato mixture little by little in your fermentation jar, pounding it vigorously and sprinkling some of the sea salt as you go.
  • Make sure the mixture fills the jar up to no more than 1 inch below the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely.
  • Press the mixture and keep it under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
  • Place the fermentation jar in a warm spot in your kitchen and allow the salsa to ferment for 3 to 5 days.
  • Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.
  • A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.