How To Make Fermented Salsa: Step-by-Step

This fermented salsa is a quick and easy recipe made with fresh tomatillos, garlic, onion, seasonings, cilantro, and a kick of jalapenos. It’s the perfect recipe to get started with fermenting foods!

In my house, I make a batch of this often to use on homemade tacos or this easy nacho casserole. It’s also fun to serve up as a party dip along with this vegan nacho cheese and Mexican caviar dip, or as a dipping sauce for air fryer taquitos and other Mexican appetizers.

What is fermented salsa?

Fermented salsa is a type of fresh salsa that sits for several days in a closed container at room temperature on the kitchen counter. As it sits and cultures, the good bacteria begin to populate the salsa.

This same process is also used to make kimchi and sauerkraut. Fermenting foods impart a uniquely complex bright flavor with acidic undertones, helps preserve the food, and make it more nutrient-dense.

The fermentation takes place as yeast and bacteria metabolize the carbohydrates in the vegetables’ acid and allowing good bacteria to develop and grow.

Ingredients

All you need are a handful of fresh produce and easy to find ingredients to make a batch of fermented salsa. Let’s look at the highlights:

• Tomatillos: This small green fruit (or vegetable) looks a lot like small green tomatoes, but they’re often covered in a husk and have a bright tart flavor.
• Jalapenos: Adds spiciness to the salsa. Be sure to remove the seeds and veins inside for a less spicy salsa, and adjust the amount to your personal taste.
• Garlic, onion, and coriander: Aromatics and spices used to add flavor in salsa. 
• Fresh cilantro: This green herb adds a unique flavor to the salsa. If you don’t like the flavor, you can also use parsley. 
• Lime juice: I definitely recommend using fresh lime juice.
• Salt: Plays a crucial role in fermentation so don’t leave it out!

For the full list of ingredients and the amounts you need, check the recipe card further down the page.

• Look for the bubbles. Tiny bubbles should appear at the surface of your salsa while it ferments. It’s a good sign that the beneficial bacteria are doing their job.
• Look for color changes. As the salsa ferments, it will become more acidic, and this may cause it to change color from vivid green to a dull green.
• Don’t skimp on the salt. Adding salt to the salsa helps keep mold and other microbes that can cause spoilage at away, allowing beneficial bacteria to grow.
• Make sure to give your jar a good wash with hot soapy water prior to adding the salsa.

Variations

The beauty of fermenting homemade salsa is you can easily change up the flavors. Here are some ideas for using some easy substitutions.

• Swap the tomatillos and use green tomatoes or red tomatoes, such as Romas, because they do not have a lot of seeds.
• Instead of sweet onion, use purple onion with a bit more bite.
• Swap the hot peppers for green chiles or green bell peppers for a less spicy flavor. You might also enjoy switching raw peppers for Pickled Jalapeno Peppers.
• Want it spicier? Use serrano peppers instead.
• Leave it chunky instead of blending smooth. This works to skip the food processor for a texture more like pico de gallo or you can pulse the food processor for a fermented salsa that’s somewhere in between.

How to store

For long-term storage, place the finished product in the refrigerator to significantly slows down the rate of fermentation. Add a label to the top of the jar and store for up to three months, or longer, without losing their quality and good taste.

I use a glass canning jar with a plastic lid. I love using these lids to store all kinds of food in my pantry and refrigerator using canning jars

Wide Mouth Plastic Mason Jar Lids