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jars of fresh salsa, ready to be fermented!

Fermented Tomato Salsa Recipe

Add fermented food to the family table using this simple recipe!
5 from 1 vote
Prep Time 30 mins
Course Side Dish
Cuisine Mexican
Servings 8 cups


  • 6 C diced tomatoes
  • 2 C diced sweet onion
  • 4 garlic cloves
  • 2 tablespoons dill (or your herb of choice)
  • 2 teaspoons salt


  • Rinse tomatoes and remove cores
  • Dice into 1 inch squares and place in a mixing bowl
  • Peel onion and garlic cloves
  • Dice alliums into small pieces and add to tomatoes
  • Measure out salt and add to salsa
  • Sprinkle herbs on top
  • Stir everything in well
  • Ladle salsa into jars
  • Pack salsa down until the top is covered by juices
  • Cover with canning lid and metal band, being sure to tighten things down
  • Leave jars to ferment at the back of your counter for 2-4 days
  • Break the seal every day to release any build up that may occur
  • Taste test after day 2 for a light, tangy flavor and leave for no more than 4 days
  • Store jars of salsa in a cold room or the refrigerator
  • Use in 3-4 month's time
Keyword easy salsa recipe, tomato recipe, tomato salsa