Fermented Salsa

Fermented foods are loaded with healthy probiotics. It just takes a dark spot and a few days to make your own slightly tangy, naturally fermented salsa.

Serves: 10Prep: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 10


  • 20 ounces tomatoes, chopped
  • 1 onion, chopped
  • 1⁄2 cup cilantro, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon lime juice
  • 1 1⁄2 teaspoons Private Selection™ Himalayan Pink Salt


  • Mix together all ingredients and transfer to very clean 1-pint jars.
  • Press vegetables so they are below liquid. Top with a fermentation weight to keep veggies from floating above the brine. If there is not enough liquid you can top the mixture with filtered water.
  • Cover jar loosely or use a fermentation lid. Place in a cool dark place for 48 hours.
  • Taste the salsa. If it’s to your liking, cover jar and transfer to the fridge for storage. If you prefer something a little tangier, allow to ferment for another 1-2 days.
  • After fermenting, store covered in the refrigerator for up to 2 months.
  • Tip: Use a resealable food bag filled with water as a makeshift fermentation weight to keep veggies under the brine.