You can use your favorite salsa recipe, adding culture starter or water kefir to start the fermentation process. I like my salsa on the spicy side, and have found this recipe works well and keeps well. Once the salsa is fermented, it keeps in your refrigerator for up to 6 months.
Course healthy snacks
Keyword fermented foods, salsa
1medium sweet or red onion diced
6large tomatoescored, seeded and chopped in chunks larger than onion
1hot pepper seeded and chopped- like a jalapeño or Serrano pepper
6clovesgarlic peeled and minced
1bunch fresh cilantro chopped
Juice from 1 lime and 1 lemon
Fresh cracked pepper to taste
Combine all ingredients in a large bowl.
Place salsa in jars making sure vegetables are submerged. Add additional filtered water if necessary.