How to Make Fermented Green Tomato Salsa
Want to add some probiotic punch to Mexican night? Give fermented green tomato salsa a try! This recipe is a simple and delicious way to use your extra veggies. (Bonus points if you use up old green tomatoes sitting in storage from your last garden harvest.)
Posted by Abigail
Fried green tomatoes may be the first dish that comes to mind when thinking of how to eat those under-ripe fiends, but I am actually not all that fond of them. I have made green tomato marmalade and have heard of fermented green tomato pickles. But it seemed like any way I tried green tomatoes I just didn’t care for them. (Until I tried a green tomato cake, that is!)
This year, I was determined to try them another way. If I kept taste-testing, I would eventually find a way to like these things. Why not put a twist on traditional salsa and turn it green instead of red? And why not go a step further and try it fermented as well?
The nice part about fermented salsa is that it’s a good introduction to fermented foods. We’re used to salsa having a little bit of a kick, so the slightly sour flavor that comes with fermenting isn’t too off-putting to most folks, especially if it’s eaten along with copious amounts of sour cream and cheese.
I made a mild salsa (my kids won’t eat it if it’s spicy), but feel free to substitute some hot peppers for the sweet if you eat more adventurously.
A Fermented Green Tomato Salsa Recipe
• 2 cups chopped green tomatoes
• 1.5 cups chopped sweet peppers
• 1 cup chopped onion
• 2 cloves minced garlic
• 1 tsp dried cilantro
• 1 tsp cumin
• 1 tsp oregano
• 1 Tbsp Himalayan salt
• 2 Tbsp lime juice
• 3 Tbsp whey
1. Chop vegetables as small as you normally like them in salsa. Mix all ingredients together in a medium bowl.
2. Pack the mixture tightly into a wide-mouth, quart-sized mason jar, leaving about 1” headspace at the top. Add a little water to cover the mixture if necessary.
3. Cover mixture with a fermenting weight, making sure that all vegetables are submerged beneath the liquid. Install the Fermentools airlock on the jar and let sit at room temperature for 2-4 days.
4. After the salsa is fermented to your liking, remove the airlock system and move the jar to cold storage.
This salsa can be enjoyed alongside a variety of dishes: burritos, taco salad, rice & beans, or served with fresh chili. It would also be fabulous simply scooped up with chips. How do you enjoy your salsa?
If you are new to fermented foods, try a Fermentools Starter Kit. It includes everything you need to turn your Mason jar into a fermentation vessel for minimal investment.
Abigail is an aspiring homesteader, homeschooler, and music-maker. She lives with her husband and three children on her acre-and a half homestead in scenic Pennsylvania. You can visit her blog about living the homegrown life (and seeking contentment while doing it) at They’re Not Our Goats.