Sue's Lacto Fermented Salsa

Sue's Lacto Fermented Salsa
Print This Recipe

Author: Sue Fase, TLC Country Floral

We prefer a mild salsa in our house and use a jalapeno-type pepper called 'Fooled You'. If you prefer a hotter variety of pepper you may have to adjust the amount of peppers called for in this recipe. This comes together very quickly if you use a food processor to chop the ingredients. We use a mix of heirloom tomatoes for a colorful salsa.


  • 7 cups chopped tomatoes
  • 3/4 cup diced onion
  • 3/4 cup diced peppers
  • 1 tablespoon finely ground pink Himalayan sea salt
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 2 teaspoons lime juice
  • 1 teaspoon dried cilantro
  • Optional: 1/2 cup whey


  1. Gently combine all ingredients in a large bowl.
  2. Allow to macerate for 5 minutes to combine flavors.
  3. Place salsa in jars until two-thirds full leaving roomfor expansion. Place lid on jars
  4. Allow salsa to ferment for 2 to 3 days stirring once or twice daily.
  5. Place jars in refrigerator where they can be stored for weeks.
Main Ingredients: 

Learn more about TLC Country Floral