Lacto-Fermented Salsa

lactofermented salsa


How to Make your Own Lacto-Fermented Salsa

Condiments are one thing that are so easy to make yourself and can be delightfully healthy when you make them, but are terrible for you when you buy them (full of unnecessary ingredients) at the store. This recipe only took a couple of minutes to make and was delicious. 

Lacto-fermented salsa recipe:


2 cups of chopped fresh tomatoes

4 cloves minced garlic

1/2 finely diced onion

1 TBSP finely diced hot peppers of your choice

2 TBSP lime juice

Chopped cilantro (optional)

1/2 to 1 tsp Sea Salt (I get mine here)

1/4 cup of whey or water kefir grains

Mix all ingredients in a bowl and then put in an airtight jar and seal. Leave it at room temperature for 5 to 7 days. When you open it, you will noticed that it is bubbly and slightly soured. Store in the fridge after opening. Lacto-fermented salsa is great on organic corn chips, scrambled eggs or with your favorite tex-mex recipe.

Let me know how you enjoy it!!!


Related posts: Molho Picante from Ribas with Love

lacto-fermented salsa

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