Fermented Salsa

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This is some seriously good eats so don’t let the name fool ya’!  Once you make this salsa you won’t want to buy salsa ever again!

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This salsa involves a two-step process.  First, fermenting chopped onions in kombucha vinegar.  This is where all the lovely probiotics start to have a party getting ready to keep your digestive system happy and healthy.  (If you don’t have kombucha vinegar you can substitute 1/4 cup good quality apple cider vinegar and 1/4 cup filtered water for the 1/2 cup of kombucha vinegar.  You will get a tasty salsa this way, but it won’t be fermented.)  The second step is to combine the fermented onions with the remaining ingredients.

Active work time: 10 minutes
Fermenting time: 12-48 hours

Indgedients:
18oz jar Diced Tomatoes
½ cup Kombucha Fermented Onions
1-2 Whole Pickled Jalapenos
3-4 Cloves Garlic
1 Large Handful Cilantro
1-2 tsp Sea Salt

Kombucha Fermented Onions
1 Onion, chopped
½  cup Kombucha Vinegar
½  cup Filtered Water

Place onions in a jar and pour in kombucha vinegar and water.  Cover jar tightly with a lid and allow to sit at room temperature for 24-48 hours, place in the refrigerator until ready to eat.

For Salsa:
Combine tomatoes, ½ cup fermented onions along with the kombucha liquid, jalapenos, garlic, cilantro and salt in a food processor or blender.  Process until desired consistency.

Serve immediately.

Note:  If you have time you can allow the salsa to continue to ferment by leaving the salsa at room temperature for an additional 12-24 hours before storing in the refrigerator.  (I often make this salsa in the morning so that it can sit at room temperature before I serve it at dinner.)

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  1. Great recipe… I’m always looking for good ferments, and I love the fact that recipe can utilize kombucha vinegar, because all too many times I realize I let my kombucha sit too long again! I blog on simple solutions to natural eating and living over at http://www.widemeadow.com, so this is right up my ally. Pinned it. 🙂

  2. How long can it be stored in refrigerator?  

    • I would feel comfortable leaving it in the fridge for several weeks. But use your judgment, because fermentation varies widely.

  3. I LOVE the idea of fermenting the onions with kombucha vinegar and then making salsa!!!  I’ve fermented with whey and haven’t been happy with it. We’re going to love this.

    • Fermenting veggies in kombucha vinegar and water is one of our favorite methods! You’re gonna love it!

    • Kristina - April 11, 2014

      Thanks Andrea! Let us know how you like it.

  4. This salsa sounds awesome! I can’t wait to make it tomorrow! Thanks for sharing.

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