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    Fermented Tomato Salsa - Pico de Gallo +VIDEO

    Jul 17, 2019 · 22 Comments

    Jump to Recipe Jump to Video Print Recipe

    Fermented Tomato Salsa is a tangy and gut-healing version of Pico de Gallo. With only 5 ingredients and naturally Paleo, Whole30, and Low Carb, this will be your favorite condiment all season long.

    Fermented Tomato Salsa - Fermented Tomato Salsa is a tangy and gut-healing version of Pico de Gallo. With only 5 ingredients and naturally Paleo, Whole30, and Low Carb, this will be your favorite condiment all season long. #ferment #paleo

    Making fresh salsa is so incredibly, amazingly, strangely, and fabulously easy that you really don't even have to be in the "Real Food" camp to make it yourself.  It requires a handful of garden grown veggies to make a batch.

    This recipe is very forgiving. You are free to add extra heat if desired or double the cilantro if you love the herb. Taste and adjust is your motto here!

    Fermented Tomato Salsa - Pico de Gallo

    This version of Pico de Gallo has a twist to it. Enjoy as is or set it aside for all the healthy bacteria to do their fermenting magic. This recipe only has 5 main ingredients and naturally Whole30, Paleo, and Low-Carb.

    Call it Tomato Salsa, Fresh Salsa, Pico de Gallo, or Salsa Fresca - doesn't matter - grab some tomatoes and a handy chopper such as this one and get to it.  You can easily enjoy this salsa fresh for #tacotuesday or give it a few days to culture for an added nutritional boost from probiotics.

    That's right!  This salsa will keep in the refrigerator for months when you "culture" it with live enzymes and probiotics.

    Fermented Pico de Gallo - Fermented Tomato Salsa is a tangy and gut-healing version of Pico de Gallo. With only 5 ingredients and naturally Paleo, Whole30, and Low Carb, this will be your favorite condiment all season long. #ferment #healthy

    Can you ferment salsa?

    Short answer is YES!

    In order to ferment this salsa, we will need to provide an environment to culture the good bacteria while keeping out the bad. Salt is stellar at that job!

    The bad bacteria will not survive in a salty, briny environment so be sure to be generous with salt if you plan to ferment this pico.

    If you're following me on Pinterest, then you probably know I have a board dedicated to different ways to "preserve the harvest."  And this is a great way to preserve the bounty of tomatoes from the garden in the months to come.

    Wild Fermented Salsa - Fermented Tomato Salsa is a tangy and gut-healing version of Pico de Gallo. With only 5 ingredients and naturally Paleo, Whole30, and Low Carb, this will be your favorite condiment all season long. #ferment #healthy

    I always make a large batch (about 2 half-gallon jars) and transfer them to our garage refrigerator immediately and they culture well for long periods of time.

    It usually lasts us a few months and when we're out, I then switch to my Winter Salsa recipe that can be made in 5 minutes in the blender.

    I should note that when cultured, this salsa does have a tang that may be too strong for some people. I thoroughly enjoy it but I realize it's a personal preference.

    For that reason, perhaps enjoying it while it's still considered fresh (which is still few days after making it) would be ideal.

    Wild Fermented Salsa - Fermented Tomato Salsa is a tangy and gut-healing version of Pico de Gallo. With only 5 ingredients and naturally Paleo, Whole30, and Low Carb, this will be your favorite condiment all season long. #ferment #healthy

    What to eat Fresh or Fermented Salsa with:

    • On tacos, nachos, burritos.
    • With breakfast eggs and omelettes.
    • On salads, next to sauerkraut.
    • Mid-afternoon snack with gluten-free tortilla chips or plantain chips.
    Fermented Tomato Salsa - Fermented Tomato Salsa is a tangy and gut-healing version of Pico de Gallo. With only 5 ingredients and naturally Paleo, Whole30, and Low Carb, this will be your favorite condiment all season long. #ferment #paleo

    Fermented Tomato Salsa (Pico de Gallo)

    Anya @ Prepare & Nourish
    Fermented Tomato Salsa is a tangy and gut-healing version of Pico de Gallo. Naturally Paleo, Whole30, and Low Carb, this will be your favorite condiment all season long.
    4.23 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Total Time 30 mins
    Course Appetizer
    Cuisine Mexican
    Servings 24 servings
    Calories 9 kcal

    Equipment

    • Chop Wizard

    Ingredients
      

    • 1 yellow onion
    • 6 large tomatoes
    • 1 jalapeno or serrano pepper **
    • 6 garlic cloves
    • 1 bunch of chopped cilantro
    • juice of 2 limes
    • ½ teaspoon black pepper
    • 2 ½ teaspoon Celtic Sea Salt

    Instructions
     

    • Finely dice the onion with a sharp knife or this chopper. (I use the smaller hole insert for onions and larger for tomatoes). Dice tomatoes and transfer to a medium-size bowl.
    • Seed and mince jalapeno or serrano pepper. Add to onions and tomatoes.
    • Add chopped cilantro, garlic, salt, pepper and lime juice. Combine everything well. Add more salt or pepper as needed. 
    • Enjoy as is on your favorite foods. Store in the refrigerator for up to two weeks for a fresh taste. After that time, it will start to culture and develop a tang.

    To Ferment Salsa:

    • To ferment or culture salsa, add an additional 1 teaspoon of salt. Close the lid to the jar and set at room temperature for 24 hours or until cultured. Check daily to make sure the salsa is fully submerged in the natural juices or brine. Push the salsa down with the back of the spoon as needed. Transfer to refrigerator.
    • Fermented salsa can be kept in the refrigerator for up to 3 months. 

    Video

    Notes

    * Tomatoes: I prefer to use whatever tomatoes I have in my garden. Sometimes, they're heirlooms, sometimes beefsteaks or roma tomatoes. If they are particularly juicy, you may drain off some of the extra liquid so the salsa doesn't become too watery. 
    ** Peppers: You can seed the hot peppers first for low-heat salsa but save them. After a taste test, you can add some of the seeds for additional heat if desired.
    *** Storage: Salsa is best after 12 hours of incorporating all the flavors. I usually set the salsa in the refrigerator immediately after making it and keep it there until needed. For quick culturing, keep it out for 24 hours at room temperature, then store in the cold storage.
    **** Fermenting: I've found it is not necessary to add a culture or starter such as whey or sauerkraut juice. It will ferment with enough salt and time on its own.
    | Nutritional Information Disclaimer |

    Nutrition

    Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 244mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 5.4mg | Calcium: 5mg | Iron: 0.1mg
    Nutrition Information
    The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
    Keyword 5 ingredients, budget friendly, Dairy-free, ferments, GAPS, kid friendly,, low-carb, Nut-free, paleo, primal, quick & easy,, Whole 30
    ©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!

    If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.

    Need More Ferment Recipes:

    Easy Lacto-Fermented Dill Pickles (Paleo, Whole30, GAPS)
    Lacto-Fermented Jalapeno Peppers (Paleo, Whole30, GAPS)
    Easy Fermented Vegetable Medley (Paleo, Low Carb, Whole30)
    Healthy Kimchi Recipe (Paleo, Low Carb, Whole30)

    >>> Pin This <<<

    Lacto-Fermented Tomato Salsa - Great to be enjoyed fresh or fermented for natural probiotics. #guthealth #lactofermentation

    This recipe was originally published April 28, 2017 and has been updated.

    Lacto-Fermented Tomato Salsa - Great to be enjoyed fresh or fermented for natural probiotics. #guthealth #lactofermentation

    Related posts:

    1. Fermented Tomato Salsa (Pico de Gallo)
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    3. Easy Lacto-Fermented Dill Pickles
    4. Lacto-Fermented Jalapeño Peppers
    5. Greek Tomato and Cucumber Salad (Primal, Low Carb, GAPS) +VIDEO
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    About Anya

    Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

    Reader Interactions

    Comments

    1. Emily @ Recipes to Nourish says

      May 03, 2017 at 1:11 pm

      This is so awesome Anya! I've never made fermented salsa before, I didn't know it was so easy to do. Thank you for sharing your method.

      Reply
      • Anya says

        May 05, 2017 at 10:53 am

        Hope you enjoy it Emily!

        Reply
    2. Holley Marth says

      May 08, 2017 at 9:12 am

      Fresh salsa is the best!

      Reply
      • Anya says

        May 09, 2017 at 10:39 am

        Agreed!!

        Reply
    3. Rebecca says

      May 17, 2017 at 3:09 am

      Would it be safe to use canned tomatoes?

      Reply
      • Anya says

        May 18, 2017 at 8:05 am

        Hi Rebecca,
        I use canned tomatoes for my winter blender salsa (recipe here: https://prepareandnourish.com/winter-salsa-recipe-in-5-minutes/). I'm not sure how it well it would ferment though.

        Reply
    4. Billy says

      July 12, 2017 at 2:31 pm

      This looks delicious! How does the flavor change based on how long you've kept it in the fridge? You mentioned it could last up to months, but is it still worth eating when you keep it that long? Is the flavor still enjoyable? Thank you for sharing!

      Reply
      • Anya says

        July 12, 2017 at 3:52 pm

        Thanks Billy. With more time, the salsa does take on more of a "ferementy" taste and smell. We still enjoy it and use it wherever we typically use salsa. But we have been eating ferments for many years so we're used to the cultured flavor. The onions aren't as crunchy of course but it's still a delicious salsa nonetheless.

        Reply
        • Rocco says

          March 28, 2019 at 4:40 pm

          Is there any fear in contracting botulism? since this can be kept for months... Or is the recipe naturally acidic enough that you dont have to worry about it.

          Reply
          • Anya says

            April 04, 2019 at 11:17 am

            Hi Rocco,
            I personally never had an issue with that - especially since the salsa is still kept in the refrigerator. But if you have any concerns, best to eat it sooner rather than later. 😉

            Reply
    5. Kristine says

      August 23, 2017 at 1:19 pm

      Could I add a tablespoon of whey?

      Reply
      • Anya says

        August 23, 2017 at 9:18 pm

        No need for that. The salt will do its' magic.

        Reply
    6. Kelly @ A Girl Worth Saving says

      August 29, 2017 at 10:18 am

      Why did I think that making fermented salsa was going to be much harder? This is so simple, I'm going to grab some tomatoes from the farmers market and make this.

      Reply
    7. Wacey says

      November 12, 2019 at 9:45 am

      Perfect. So so good. Thanks for sharing !

      Reply
    8. Sarah Martin says

      July 30, 2020 at 6:21 am

      I love this recipe, but wanted to know how much salsa does it make when you make it? I'm using roma tomatoes so I just add until it tastes right, but not sure how much salt to add for proper fermentation.

      Reply
      • Anya says

        August 05, 2020 at 10:09 am

        Hi Sarah,
        This recipe would make approximately a quart, depending on the size of your tomatoes. I would probably use about 10 roma tomatoes since they are smaller than regular tomatoes. The salt amount per recipe should be sufficient for a quart of salsa. 🙂

        Reply

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