Fermented Salsa Made From the Tomatoes I Grew

I’ve spent many mornings feeding animals, tending plants, pruning trees and the more I work with real food, the more I appreciate how our bodies respond to what we eat. Fermented foods are full of natural probiotics that help balance gut bacteria and support digestion. Research shows that fermented foods help increase diversity in our gut microbiome, ease digestion, and reduce inflammation. (PMC+2Healthline+2). Cultures around the world have done this for generations - kimchi, sauerkraut, pickled roots - all created through the same process that turns ordinary vegetables into living food.

When we let nature do part of the work, by fermenting rather than simply cooking or canning, we create something alive, something that supports our health, not just our taste buds.

How I Make It This recipe came from a YouTube tutorial I followed closely, then adapted to fit what grows here on the farm. The method is simple, but the results are full of life and flavor. My personal touch is adding our “Spice of Life - Seasoning Salt”, a blend I make here with herbs and a trace of lavender that rounds out the heat from the peppers. You’ll need:

• About 3 cups chopped tomatoes (I like using Roma or plum, but any type works)

• 1 medium onion, chopped about the same size as the tomatoes

• 1–2 jalapeño peppers, finely diced (remove seeds and membrane if you want less heat)

• A handful of fresh cilantro  or one teaspoon of dried cilantro

• The juice and zest of one lime (organic if possible)

• 1 tablespoon coarse sea salt or use fine non-iodized salt, about ½ tablespoon

• 1 teaspoon of my “Spice of Life - Seasoning Salt”

• A glass weight and a wide-mouth quart jar with a loose-fitting lid

• Pickle pipe
  

Step-by-Step

1. Prepare the vegetables

I wash all my ingredients carefully. For the tomatoes, I remove the cores but keep all the juice and seeds, they become part of the natural brine that makes fermentation possible. I chop the tomatoes into small, even pieces, aiming for about 3 cups in total.

2. Chop and combine. Next, I dice the onion to match the size of the tomatoes. I finely chop the jalapeño, wearing gloves so the oils don’t linger on my hands. I add all the vegetables to a large mixing bowl along with a handful of chopped cilantro or parsley if you prefer.

3. Add lime, zest, and seasoning. I zest my lime before juicing it, the zest adds a bright aroma and beneficial oils. Then I pour both the juice and zest over the vegetables. I add a teaspoon of my Spice of Life - Seasoning Salt for flavor and gently stir everything together.

4. Pack the jar. I spoon the salsa into a clean, wide-mouth quart jars, pressing it down firmly with the back of a spoon or fermentation tamper. This helps release juices and remove air pockets. I continue until the jar is nearly full, leaving about an inch of space at the top.

5. Add the salt. I sprinkle a tablespoon of coarse sea salt over the packed salsa. This is crucial, sea salt drives the fermentation and ensures the salsa develops its natural brine. I press it gently down, so it dissolves, then let the vegetable juices do the rest. 

6. Keep everything submerged. Fermentation needs an anaerobic environment, meaning everything should stay below the liquid. I use a small glass fermentation weight or a clean 4-ounce jelly jar filled with water to hold the salsa down. Spoon out any floating pieces.

7. Cover and ferment. I loosely close the jar with a pickle pipe and canning lid ring, or a fermentation lid with a vent all work. I place the jar in a shallow bowl to catch any overflow, then set it somewhere warm and out of direct sunlight. My kitchen counter usually works perfectly.

8. Let nature do its work.

Over the next couple of days, I watch the salsa bubble, that’s the lactobacillus bacteria at work, turning sugars into probiotics. In warm weather, my salsa usually ferments in 2 to 3 days. Cooler months may take several days to a couple of weeks. I taste it every two days, it should be lightly tangy with a pleasant fizz. If I want it tangier, I leave it for another day or so.

9. Refrigerate and enjoy.

Once it’s just the way I like it, I remove the weight, seal the jar with a regular lid, and move it to the fridge. The cool temperature slows fermentation, and the flavor continues to mature over time.

Fermentation is one of those quiet kitchen practices that teaches patience. There’s a rhythm to it - salt, time, and trust. 

It’s a small act of self-sufficiency, but one that connects you to your food in a deeper way. And once you taste it, you’ll understand why fermentation has stood the test of time.

Out here on the farm, surrounded by rows of lavender and buzzing life, that jar on my counter feels like a small continuation of the season, proof that what we grow keeps giving, long after the harvest is done.