Fermented Salsa – The Elliott Homestead

In my (almost) three years of running The Elliott Homestead Cooking Community, this fermented salsa recipe has become one of the most popular and most requested. It’s the only way that I make salsa now because it’s so ridiculously easy and fast. I don’t have to bust out the canner. I don’t have to do really anything, actually. Just pluck the harvest of beautiful vegetables from the garden, blend them up, add salt, and let the bacteria do what it is that they do best. Turn what would be an ordinary medley of salsa vegetables into a probiotic powerhouse that will last in the refrigerator until the next harvest.

This fermented salsa is how I preserve almost all of my tomatoes and peppers. The bonus is you don’t need a HUGE batch of vegetables to make it. Make a jar here and there as vegetables tricking in out of the garden.

Everyone once in awhile, I try to share a recipe from TECC here with y’all so you can know what fun we’re having over there! If you’d like to get 5 brand new, whole-food recipes delivered to you each month, an instructional cooking video walking you through each recipe, and a private community of homecooks, join The Elliott Homestead Cooking Community right here.

Fermented Salsa | The Elliott Homestead (.com)

Fermented Salsa

Through my years of preserving, I’ve found such reward in learning to ferment foods instead of just can them. The result is a food that is alive with beneficial bacteria. I try to find tomatoes that are not overly juicy, such as a Roma. If you have particularly juicy tomatoes, you can cut them in half and use your thumbs to squeeze out some of the juice before chopped – this will ensure the salsa is the right texture. The salsa can be stored all through the winter in your refrigerator. The recipe can easily be halved for a smaller batch.

Course Appetizer, Fermented, Side Dish


  • 6 pounds tomatoes (such as Roma)
  • 1 pound onions
  • 1 pound bell pepper (or pepper of choice)
  • 2 cups cilantro, minced
  • 12 cloves garlic, peeled and minced
  • 2 chilies or jalepenos
  • 4 tbsp sea salt
  • 1 tbsp cumin


  • Chop the tomatoes into large chunks and remove the stems. Add some of the pieces to a food processor and pulse to the desired texture. Repeat with the remaining batches of tomatoes. Add them all to a large bowl.

  • Peel and chop the onions into large pieces. Add the pieces to the food processor and pulse to the desired texture. Add the onions to the large bowl.

  • Remove the stem from the peppers and chilis. Chop them into large pieces. Add the pieces to the food processor and pulse to the desired texture. Add to the bowl.

  • Add the cilantro, garlic, sea salt, and cumin to the bowl. Stir well to combine.

  • Add the salsa to a clean, glass jar with a non metallic lid. Fill the jar to 1 ½” of the top. Let the salsa sit at room temperature for 3 days. During that time, you may need to untwist the lid “burp” the salsa a few times to allow the gases to escape.

  • Store the salsa in a refrigerator and enjoy!


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