Jalapeño Salsa {Lacto-Fermented}

salsa2 Fermenting this jalapeño salsa was the best thing that I ever could have done for it! Sure, you don't have to ferment it, but by doing so, you're enhancing the flavours, boosting the nutrients, and naturally preserving it. Non-fermented, it may only last a few days in your fridge, but by fermenting it, it will stay fresh for several weeks!
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If your new to fermenting foods, this is an easy place to start, so don't you dare go getting intimidated on me! Check out my post, Fermenting 101: the Very Basics on Fermenting Food, if you want to get a crash course on fermentation, and the benefits associated with it, before moving on. I used whey, not to be confused with whey protein powder, to lacto-ferment this jalapeño salsa. In short, whey is the yellow-ish liquid that's pulled from yogurt. It's added to the salsa to get the good bacteria flowing, and fast-track the fermentation process. You can find out how to make basic whey here and yogurt here. I try to use fresh, organic, and whenever possible, local ingredients, and this salsa was no exception. The tomatoes and onion were from my garden, the jalapeño and garlic from my mom's, and the rest from the local farmer's market (with exception of the lime.) Depending on your heat-tolerance, you can either choose to omit the jalapeño, use half, or live on the edge and use the whole thing (like me!) This salsa definitely has some kick.
Jalapeno Salsa {Lacto-Fermented}
Recipe Type: Condiment
Cuisine: Mexican
Author: Modern Hippie Housewife
Spicy, fermented jalapeno salsa.
  • 2 large Tomatoes, diced
  • half of a Red Pepper, diced
  • half of a White Onion, diced
  • 1/4 cup Cilantro leaves, diced
  • 1 Jalapeno, diced
  • 1/2 Lime, juice
  • 2 Garlic cloves, diced
  • 2 tsp Salt (non-iodzed)
  • 2 tbsp Whey
  1. For a chunkier salsa, finely dice all ingredients (tomatoes to garlic) by hand.
  2. For a finer, more blended salsa, pulse ingredients in your food processor.
  3. Transfer the ingredients to a mixing bowl, add the salt, lime and whey, and mix.
  4. Transfer to salsa to a mason jar, or a glass, snap-top jar.
  5. Leave, at room temperature, for 2-3 days.
  6. After this time you should see tiny bubbles moving up the sides of the jar.
  7. Store the salsa in the fridge.
It's hard to put a definitive expiration date on fermented food, but I'd feel comfortable saying that this salsa should last a least 4-6 weeks, maybe even longer, in the fridge.