Spice-It-Up Summer Tomato Salsa

Spice-It-Up Summer Tomato Salsa

It’s summer so more than likely you have a bowl of ripe red tomatoes and chillies on your kitchen table. Why not get them together for a salsa?

This is no ordinary salsa. This is a lacto-fermented, put the good bacteria back in your gut type of tomato salsa. It takes no time at all, and you probably have all the ingredients at hand. Then you just need to throw them together in a jar and let the lactobacilli do the work.

Lacto-fermenting is a traditional preservation method (see fermenting fun for more info) that has many health benefits, like increased immunity, increased vitamin levels, and better digestion.

Enjoy your tomato salsa on a BBQ steak, a salad, fish, you name it.


3 large tomatoes, chopped
1 medium onion, finely chopped
1 clove of garlic, minced
a few chopped chillies (to your taste)
bunch of coriander
juice of half lemon, or more to taste
2 teaspoons of sea salt
¼ cup of whey (or use another teaspoon of salt)


Mix all ingredients together and squash into a jar. Make sure everything is pushed under the liquid. Put the lid on tight, and leave on the bench at room temperature for 2 days. Then you can taste and store in the fridge.

Emily Stokes

Comments (4)

  1. Avatar

    Sounds like a great way to use the tomatoes! How long will this keep in the fridge?

    Feb 6, 2019 Reply
    • Avatar

      I pulled out a jar of salsa that had been hiding in the back of our second fridge very recently. It was made last summer. A whole year in the fridge and tasted delicious. There’s no way it would have lasted if we’d known it was there. Too delicious.

      Emily Stokes
      Feb 12, 2019 Reply
  2. Avatar

    I am a little confused: If you don’t use whey, then it’s not cured by lacto-bacillus, right?

    Juanita Rice
    Feb 7, 2019 Reply
    • Avatar

      Hi Juanita, Vegetables have their own native lactic acid bacteria so they will ferment without the use of whey. Whey is a popular ‘starter’ to add to your ferments, but it is not necessary. Some people prefer to use it to kick-start their lactic acid ferments, and drop the pH quickly, but your vegetables will ferment well without it. It is good to use adequate amounts of salt however, to inhibit the bad bacteria so the lactic acid bacteria can get going and turn your ferment into a bubbly yummy probiotic food.

      Emily Stokes
      Feb 12, 2019 Reply

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