• Jenny Bell

Salsa with Fermented Jalapeños

Updated: Sep 6, 2019

#fermentedfoods #salsa #condiments #Mexicanfood

I may not be of Mexican descent but I LOVE salsa, I first had it light up my tastebuds at the age of 4 and I have craved it in my life ever since. This is my take on my grandma Anne's salsa.


2 cans of diced stewed tomatoes

1 bunch of green onions

1 bunch of fresh cilantro

1 lime or lemon

sea salt

fermented jalapeños (how many varies on your spice level)



food processor or blender


Wash and cut your onions and cilantro so that they fit well into the food processor, add a pinch of sea salt and the juice of half a lemon or lime (reserve the rest in case you decide you want more citrus). The lemon or lime brightens the salsa but also help preserve it naturally.

Open your cans of tomatoes, rinse and drain them in a colander. Make sure to get the cans that do not have BPA in the lining.

If you decide to use fresh tomatoes, you want to first make an x with a knife on the top of each tomato. Then bring water to a boil, place each tomato, whole in the boiling water for about 5 minutes and then give them an ice bath. I use tongs to place them in the water and pull them from the water. Once, the tomatoes are cooled you can peel the skin and dice them. This is the way my grandmother taught me, but later I started using canned tomatoes to save time.

Once your cilantro and onion are processed, add the tomatoes and a few jalapeños.


Now here, is the fun part, grab a chip and take a test. You will keep playing with your spice, citrus and salt level until you feel satisfied.

This salsa freezes well and also keeps in the fridge for about a week.


If you have a tomato allergy, you can use tomatillos instead. You can also use pineapple or cucumber as well.

I also add some of the fermented jalapeño juice to the salsa, if you do this, add less salt.

You can use any kind of onion you want. Here I used our garden grown Egyptian Walking Onions.

In the summer, when watermelon is available, I will sometimes use this recipe with half watermelon and half tomatoes.

In the winter, I add fermented garlic (1-3) cloves to give it a more powerful anti-viral punch.


My grandmother, Anne, taught me this recipe, she didn't know about fermented jalapeños then but I loved her salsa! In fact salsa is one of my favorite foods. I seriously could eat it every day on its own or on just about anything. This recipe was born after I started fermenting at home. My salsa has always been a crowd pleaser but the fermented peppers change the flavor and make it unique.

Health benefits:

Fermented foods have living bacteria that help your gut health, which in turn helps your overall immunity and health. Since this salsa is not cooked, you do not lose the benefits of the good bacteria. In fact, as this salsa sits in the fridge it starts to bubble and ferment. Tomatoes and peppers are both high in Vitamin C, which also helps strengthen your immunity. Cilantro, according the Medical Medium help detox heavy metals from the body. On a final note, this is full of flavor but not calories so you can enjoy it anytime.

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