Homemade Fermented Salsa

Who doesn’t like spicy food?  Honestly, i think most everybody does.  Some people it doesn’t agree with.  Some it does.  Anyways, on the fermented food kick I have been batching up bottles of salsa that i adopted from Sally Fallon’s “Nourishing Traditions” cookbook.  I have tweaked her recipe to give it a little bit more of a kick.  This recipe makes about 2 quart sized jars.  This salsa is probiotic, anti-bacterial, and helps gently chelate heavy metals from your body.  Not to mention it tastes amazing.

2-3 days on the counter

Directions are simple.  Chop everything up.  Mix it in a large bowl.  Stuff it into mason jars.  Let sit for 2-3 days depending on how tangy you like it.


  • -5 large tomatoes
  • -2-3 bunches fresh cilantro
  • -2-4 TBSP sea salt
  • -2 medium red onions
  • -1-2 bulbs of garlic =)
  • -1 TBSP oregano
  • -crushed red pepper flakes to taste
  • -optional (peppers: red and green bell, jalepeno, etc)

Store in the fridge after done fermenting and use with existing salsa or as a garnish with your food.



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