• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Prepare + Nourish

Nourishing meals. Made simple.

  • Home
  • About Me
  • Kitchen Help
  • Natural Living
  • Recipes
    • Low-carb
    • Paleo
    • GAPS
    • Primal
    • Whole 30
    • Nut-Free
    • Dairy-Free
    • One-Pot/Pan
    • Freezer-Friendly
    • Pressure Cooker
  • Policies
    • Disclaimers
    • Privacy Policy
    • Terms and Conditions

Fermented Tomato Salsa – Pico de Gallo +VIDEO

07/17/2019 21 Comments

Disclosure: We only recommend products and services we genuinely love. We may receive commissions from purchases made through special inks in this article. Full disclosure
Tagged With: 5 ingredients, cilantro, dairy free, GAPS, garlic, jalapeno, low-carb, nut free, onion, paleo, primal, tomatoes, whole 30

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
Print Pin
4.58 from 7 votes

Fermented Tomato Salsa (Pico de Gallo)

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.
Course Appetizer
Cuisine Mexican
Keyword 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 9kcal
Author Anya @ Prepare & Nourish
Cost $3.50

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
  • 1/2 teaspoon black pepper
  • 2 1/2 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

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. Easy Lacto-Fermented Dill Pickles
  2. Blender Salsa (5 minutes!)
  3. How To Make Tomato Juice From Tomato Paste +VIDEO
  4. Lacto-Fermented Jalapeño Peppers
  5. Greek Tomato and Cucumber Salad (Primal, Low Carb, GAPS) +VIDEO
  6. Avocado Cabbage Slaw (Low-Carb, Paleo, Whole30) +VIDEO

Filed Under: Condiments, Ferments, Summer Tagged With: 5 ingredients, cilantro, dairy free, GAPS, garlic, jalapeno, low-carb, nut free, onion, paleo, primal, tomatoes, whole 30

About Anya

Previous Post: « Avocado Cabbage Slaw (Low-Carb, Paleo, Whole30) +VIDEO
Next Post: How To Make Tomato Juice From Tomato Paste +VIDEO »

Reader Interactions

Comments

  1. Emily @ Recipes to Nourish

    05/03/2017 at

    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

      05/05/2017 at

      Hope you enjoy it Emily!

      Reply
  2. Holley Marth

    05/08/2017 at

    Fresh salsa is the best!

    Reply
    • Anya

      05/09/2017 at

      Agreed!!

      Reply
  3. Rebecca

    05/17/2017 at

    Would it be safe to use canned tomatoes?

    Reply
    • Anya

      05/18/2017 at

      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

    07/12/2017 at

    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

      07/12/2017 at

      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

        03/28/2019 at

        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

          04/04/2019 at

          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

    08/23/2017 at

    Could I add a tablespoon of whey?

    Reply
    • Anya

      08/23/2017 at

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

      Reply
  6. Kelly @ A Girl Worth Saving

    08/29/2017 at

    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

    11/12/2019 at

    Perfect. So so good. Thanks for sharing !

    Reply
  8. Sarah Martin

    07/30/2020 at

    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

      08/05/2020 at

      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

Trackbacks

  1. Over 40 Delicious and Easy Fermented Veggie Recipes :: GAPS, Paleo & Vegan says:
    07/30/2018 at

    […] Lacto-Fermented Tomato Salsa from Prepare & Nourish […]

    Reply
  2. 52 Easy Fermented Food Recipes (No Whey Required!) - The Homestead Garden says:
    01/22/2019 at

    […] Fermented Pico de Gallo from Prepare & […]

    Reply
  3. 98 Healthy & Easy 4th Of July Recipes (Paleo, Whole30, Keto & more!) says:
    03/30/2020 at

    […] Lacto-Fermented Tomato Salsa — Paleo, Whole30, Low Carb, GAPS […]

    Reply
  4. Blender Salsa (5 minutes!) - Prepare & Nourish says:
    09/24/2020 at

    […] on regular rotation and I typically have a variety of salsas to set out on the table. I always make this Pico de Gallo during the summer months when tomatoes are readily available. It’s a great way to preserve […]

    Reply
  5. Modish Taste Redirecting says:
    02/18/2021 at

    […] Click here if the page doesn't appear […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  1. Low Carb
  2. One-Pot/Pan
  3. Primal
  4. Quick & Easy
  5. Paleo
  6. 5 Ingredients
  7. Whole 30
  8. Freezer Friendly
  9. GAPS
  10. Pressure Cooker
  11. Nut Free
  12. Budget Friendly
  13. Dairy Free
  14. Kid Friendly

Subscribe to receive posts

Popular Posts

scalloped potatoes freshly baked

Chicken Potato Bake Recipe (Whole 30)

Paleo Coconut Flour Banana Bread Muffins -Made with coconut flour and are dairy free, nut free, gluten and grain free. They make a delicious, perfectly moist Paleo treat or breakfast on the go. #nutfree #bananabread

Easy Paleo Banana Muffins (Nut Free, Dairy Free)

Frozen hash browns in freezer bags stacked on top of each other.

How to Make and Freeze Hash Browns

Three Cheese Stuffed Mushrooms (Low Carb, Keto, Primal, GAPS) These Three Cheese Stuffed Mushrooms make a great healthy appetizer. With only 6 ingredients, they are incredibly simple and quick to make. #keto #lowcarb #appetizer

Three Cheese Stuffed Mushrooms (Low Carb, Keto, GAPS, Primal) +VIDEO

3 Ingredient Bedtime Gummies - With three simple ingredients, these Bedtime Gummies are sweetened with raw honey for extra nutrition and are overall a great Paleo & GAPS treat.

3 Ingredient Bedtime Gummies (Paleo, GAPS)

Grain-Free French Crepes - the ultimate treat to grain-free cooking. Made with cassava flour and real food ingredients. Check out this recipe at prepareandnourish.com!

Gluten-Free French Crêpes Recipe (with Cassava Flour)

Latest Posts

Combined spicy mayo in a bowl

How to Make Sriracha Mayo (5-minute Spicy Mayo Recipe)

white plate with fork and single serving size of tuna casserole with peas and mushrooms

Easy Tuna Casserole Recipe

Red, orange and yellow bell peppers with sausage and red onions on a sheet pan

Sausage and Peppers in Oven (Easy Sheet Pan 30-minute Meal)

Whole30 green beans with bacon

Roasted Green Beans with Bacon

GRASS-FED COLLAGEN & GELATIN PRODUCTS

Collagen

Favorite Grain Free Flour

Bag image

Footer

 

Keep in Touch

  1. Low Carb
  2. One-Pot/Pan
  3. Primal
  4. Quick & Easy
  5. Paleo
  6. 5 Ingredients
  7. Whole 30
  8. Freezer Friendly
  9. GAPS
  10. Pressure Cooker
  11. Nut Free
  12. Budget Friendly
  13. Dairy Free
  14. Kid Friendly

  • Home
  • About Me
  • Kitchen Help
  • Natural Living
  • Recipes
    • Low-carb
    • Paleo
    • GAPS
    • Primal
    • Whole 30
    • Nut-Free
    • Dairy-Free
    • One-Pot/Pan
    • Freezer-Friendly
    • Pressure Cooker
  • Policies
    • Disclaimers
    • Privacy Policy
    • Terms and Conditions

Copyright © 2021 · Design by Deluxe Designs