Hot And Spicy Fermented Salsa
Prep time: 
Total time: 
Serves: 1 Quart
  • 4 cups chopped tomatoes (about 5 medium size tomatoes)
  • 2 Jalapeño Peppers
  • 1 Habanero Pepper
  • ¼ Red Onion, finely chopped
  • 3 Garlic Cloves
  • ¼ Cup Pickle Juice (either from homemade pickles or a brand like Bubbies)
  • 1 tbsp Sea Salt
  1. Chop the tomatoes, jalapeño peppers, habanero and red onion and put in a big bowl.
  2. Mince the garlic or put it through a garlic press and add to the bowl.
  3. Add the sea salt.
  4. Mix it together and place it in a blender.
  5. Add the pickle juice.
  6. Pulse the mixture a few times until it is chopped up more finely and evenly.
  7. Pour into a quart sized mason jar and seal loosely to allow gas to escape.
  8. Set out on the counter for 3 days in a cool place away from direct sunlight.
  9. Chill before serving and store in the fridge.
Stir or shake the mason jar each day so that surface mold doesn't develop.
Recipe by Fermented Food Lab at