Lacto-Fermented Tomato Salsa – Pico de Gallo

Lacto-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.

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!

Lacto-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.

Preserving the Harvest

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.

I always make a large batch (about 4 half-gallon jars) and transfer them to our garage refrigerator after letting them ferment.  They usually last 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 children. 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.

Some ways to enjoy Fresh or Cultured Tomato Salsa:

• 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.

Lacto-Fermented Tomato Salsa (Pico de Gallo)

Course: Appetizer

Cuisine: 5 ingredients, Budget Friendly, Dairy Free, Ferments, GAPS, Kid Friendly, Low Carb, Nut Free, Paleo, Primal, Quick & Easy, Whole 30

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 24 servings

Calories: 18 kcal

Author: Anya @ Prepare & Nourish

Lacto-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.

Print

Ingredients

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

Instructions

1. 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.

2. Seed and mince jalapeno or serrano pepper. Add to onions and tomatoes.

3. Add chopped cilantro, garlic, salt, pepper and lime juice. Combine everything well. Add more salt or pepper as needed. 

4. 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 Lacto-Ferment Salsa Fresca:

1. 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. 

2. Fermented salsa can be kept in the refrigerator for up to 3 months. 

Recipe 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 Facts

Lacto-Fermented Tomato Salsa (Pico de Gallo)

Amount Per Serving

Calories 18

% Daily Value*

Sodium 246mg 10%

Potassium 211mg 6%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 2g

Vitamin A 14.4%

Vitamin C 15.6%

Calcium 1.1%

Iron 1.4%

* Percent Daily Values are based on a 2000 calorie diet.

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)

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