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 5 days or so, a strain called Leuconostoc mesenteroids (probiotic) takes the lead, and then lactobacilli strains will develop.
  • 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, or fermented brine from any fermented batch of vegetables/fruits, optional
    (See #2 for details.)


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 5 - 6 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.
(If you kitchen is very warm, then adding in sauerkraut juice/fermented brine from a previous batch will ensure that live-cultures develop in this shortened time frame.)
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 - 10 days or longer.

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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