Spicy Salsa

Spicy Salsa

When left to ferment at room temperature for a few days, healthy lactic acid bacteria will start to develop. During the first 3 days or so, a strain called Leuconostoc mesenteroids (probiotic) takes the lead.
  • 1.5 lbs (680 g) organic, firm tomatoes, seeded and chopped
  • 4 oz. (115 g) purple onions, cut into small dice
  • 1 - 2 jalapenos, seeded and diced
  • handful of fresh cilantro leaves, roughly chopped
  • 2 Tablespoons (30 ml) fresh lime juice
  • 1-1/2 teaspoons (7.5 ml) sea salt
  • 1 Tablespoon (15 ml) sauerkraut juice, optional


1. Combine everything in a bowl and mix well. Transfer ingredients to a quart-size, wide-mouth mason jar.
2. Place Kraut Source onto the jar. Allow to ferment for 3 - 4 days in a cool spot, away from direct sunlight. If it's very hot in your kitchen (80° F/26° C) don't go beyond 3 days.
3. When ready, remove Kraut Source and replace with the standard mason jar lid and ring. Transfer to the refrigerator. The salsa will keep for at least 7 days.

Note: The tomatoes should release enough liquid to cover the top of your salsa by at least one inch (5 cm) overnight. If not, simply add in a little brine*.

*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

Serving suggestion:

This fermented salsa is delicious on chips, grilled chicken, or eggplant.

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