Tag Archives: fermented salsa

Lacto-fermented Roasted-tomato Salsa



2 lbs. roma tomatoes (8-10) cut in 1/2

4 large garlic cloves-not peeled, smashed

1 medium onion-thick rings

2 jalapenos-whole

1 small bunch cilantro

2 tbsp. lemon or lime juice

1 tsp. cumin

1/2 tsp. ,Mexican oregano

pinch cayenne

1 tbsp. sea salt

4 tbsp. whey

  • Place tomatoes cut side up, along with other veggies on a baking tray.
  • Broil at 500 degrees and check every 5 minutes.
  • Put peppers in a Ziploc to “steam”. Peel skins and remove seeds.
  • Mince all veggies (peel garlic)

Add the rest of the ingredients and put into mason jars.

Leave on counter for 2 days. Eat it up, share with friends, and refrigerate any remaining. Salsa will continue to ferment slowly. It takes on a fizziness which you may like, or you may be calling everyone to the kitchen to help you eat it up.

Note: I do not care for cilantro, so I just leave it out.

Enjoy. It’s one of my favorites!