Wild Fermented Salsa

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.