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Wild Fermented Salsa

By March 17, 2019Recipes
Reading Time: 2 minutes
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This easy-to-make fermented salsa beats anything you can buy in the store. It’s fresh and simple, and you get to decide how much heat there will be. And, of course, it’s fermented, which means it brings all the health benefits that fermented foods have to offer us.

I love the bold colors of this salsa. Not only does it taste great, but it makes for a wonderful presentation on your favorite tacos, wraps, eggs, chicken, and plenty more. It’s also good on sandwiches!

Wild Fermented Salsa

You will love how quick this fermented salsa is to make. And, even better, because it’s fermented, it will keep in the refrigerator for months (unlike those quick-to-mold store-bought salsas).

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Wild Fermented Salsa

You will love how quick this fermented salsa is to make. And, even better, because it’s fermented, it will keep in the refrigerator for months.

Category Appetizer, Condiment, Snack
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Total Time 2 days
Servings 1 quart
Author Sandy McCall


  • 2 lbs tomatoes of choice
  • 2 Tbsp tomato paste
  • 5 scallions chopped
  • 5 cloves garlic minced
  • 1/8-1/4 cup fresh cilantro to taste
  • 1/2 lemon juice only
  • 1/2 lime juice only
  • 1 Tbsp Celtic sea salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 medium poblano pepper seeded
  • 1 medium jalapeno seeded
  • 1 medium red bell pepper seeded
  • 1 medium banana pepper seeded
  • 1 vegetarian 100 billion probiotic capsule
  • Pinches chipotle or cayenne powder optional


  1. Place all vegetables, peppers, cilantro, lemon juice, lime juice, spices, and contents of probiotic capsule (not the capsule itself) into a food processor or high-speed blender.
  2. Blend until you reach your desired salsa texture.
  3. Do a taste test for heat and salt. If you desire more spice, add pinches of ground chipotle or cayenne powders until you have the desired level of heat.
  4. Put salsa into glass canning jars and tighten lids.
  5. Leave jars on counter in a warm place for 2-4 days. You can test it periodically for your desired level of tanginess. Just be careful to use a very clean utensil.
  6. When the salsa flavor suits you, transfer the jars to the refrigerator.

Recipe Notes

Be sure to double check your probiotic capsule ingredients for any undesirable (and/or non-WLC compliant) ingredients.

Sandy McCall on Facebook
Sandy McCall
Food and feeding people have been Sandy’s passion for many years. Her mother was a grand cook, yet didn’t often share her knowledge or techniques, so Sandy learned through osmosis. She then moved on to healthy cooking and feeding the many children in her family: birth daughters, adopted daughter, stepchildren, and foster children. Her focus has always been clean eating and healthy foods although the actual foods have changed over the years.

While never slowing in her passion to create by making real food, healthy personal care, and cleaning products, she also experienced being the food editor for a print and online publication called WNC Woman based in western North Carolina.

Currently, Sandy is a Food Writer at She runs a Facebook page called Sandy’s Food for Thought. You can also contact her with recipe requests or if you also love to talk food: