# Fermented Salsa

An easy-to-make fermented salsa that uses salt to preserve the mixture, lasting up to three months in the refrigerator.

- Servings: 64 oz
- Cuisine: Mexican
- Category: Appetizer
- Difficulty: easy
- Diet: vegan, vegetarian, gluten-free, dairy-free
- Language: en

## Ingredients

- 8 whole roma tomato
- 6 whole jalapeño
- 1 whole white onion
- 6 whole garlic clove
- 1 bunch cilantro
- 1/2 whole lemon
- 2 % salt

## Instructions

1. Wash all vegetables in baking soda and rinse thoroughly.
2. Pulse tomatoes, jalapeños, white onion, cilantro, and garlic cloves in a food processor until chunky.
3. Weigh the mixture and add 2% of that weight in salt, then mix thoroughly.
4. Pack the mixture into a jar, ensuring 1 to 1.5 inches of headspace, and use a weight to submerge the solids.
5. Seal with an airlock lid and leave at room temperature for 4 to 5 days, tasting from day 3 onwards, then refrigerate.

## Equipment

- food processor
- kitchen scale
- glass jar
- fermentation weight
- airlock lid

## Tips

- You can swap in bell peppers, sweet peppers, or whatever vegetables you have in your fridge.
- The fermentation process takes 4 to 5 days at room temperature; start tasting on day 3.

## Source

- Original video: https://www.youtube.com/shorts/FzMNv4__MXo
- Creator: DishByDavid
- Recipe page: https://www.cliprecipe.com/recipe/9c0e9184-5e82-40eb-a82f-c4114d5ecfae
- Extracted: 2026-10-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt