Easy Spicy Fermented Bell Pepper Salsa
This fizzy, probiotic-rich, naturally fermented salsa is filled with super delicious flavors with a lot of depth, and a touch of spice! Whether you’re a seasoned fermenter or new to fermentation, this cultured bell pepper salsa could not be easier to make, and is filled to the brim with deliciousness and health!
Fermented Salsa
Every time I make a fresh batch of fermented salsa, I find myself unable to get over just how easy it is! Especially considering the payout is a salsa that is more delicious and healthier than anything you can buy in the store. This salsa is no exception. It is a bit spicy, a bit salty and filled with fizzy rich flavors that greatly complement a variety of dishes (especially Mexican!) AND heal the gut!
Why Ferment Salsa?
Fermented foods, including salsa are filled with probiotics that heal and maintain optimum gut health. A healthy gut = a healthy mind & body! A bonus win with fermenting salsa is that salsa just grows TASTIER as it cultures. Flavors are given time, love and attention to develop and the result is a rich & complex salsa with a bit of fizz and tang that just cannot be beat!
This Fermented Spicy Salsa with Bell Peppers is:
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Rich, smooth, and fresh tasting.
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Budget-friendly.
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Filled with simple, whole foods.
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Super easy to make.
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Perfectly spicy.
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Versatile and complements a variety of dishes.
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Packed with probiotics and health benefits.
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Vegan, gluten-free, dairy-free, soy-free, nut-free, sugar-free.
Tips for making Easy Fermented Salsa:
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There is room for error with this recipe. Short on tomatoes or peppers? It’s okay to omit or substitute them for one another.
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Red, white or yellow onion works well in this recipe.
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I’m fond of green bell pepper when alongside the other flavors in this recipe, but you can use red, yellow , orange or mini-sweet bell peppers if you wish.
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The amount of spice in this recipe is just right, in my opinion — not over the top, not too subtle. If you like super spicy, up the cayenne pepper to 3/4 teaspoon. If you are not fond of too much spice, use 1/4 or 1/8 teaspoon.
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You can ferment this recipe for as little as 24 hours or as much as one week. The amount of time greatly depends upon your taste preferences. I recommend testing with a clean spoon every 24 hours until your desired outcome is achieved. I find 3 days to be the sweet spot, just as all is quite fizzy with a touch of tart.
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It is optional, but I like to give my jar a shake once a day while its fermenting.
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If you choose to use a screw on lid while your salsa is fermenting, be certain to open it at least once a day to release pressure before replacing the lid.
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It is normal to see foam, bubbles or a white substance when fermenting vegetables. If you see any pink or green substances, this is a sign of mold and the salsa should be discarded and you should start fresh, ensuring all is very clean.
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I’ve kept fermented salsa stored in the refrigerator for up to 6 months. So long as the taste is still pleasant and there are no signs of mold or anything else unsightly, salsa can be stored and enjoyed for quite some time.
What to Serve Naturally Fermented Salsa with:
Chickpea Flour Tortillas, Chips & Taco Shells (Gluten-Free, Vegan)
Gluten-Free Baked Hatch Chiles Rellenos
The Best Gluten-Free Tortilla Wraps (Vegan)
Baked Black Bean & Onion Flautas With Red Chile Drizzle (Gluten-Free, Vegan)
Cumin Roasted Chickpea Polenta Cakes + Three Sisters Chili (Gluten-Free, Vegan)
Calabacitas Galette With A Chickpea Polenta Crust (Gluten-Free)
This Bell Pepper Salsa Tastes Great With:
This is truly an easy, super tasty and HEALTHY recipe that makes a great first time ferment, or meal addition to any of you looking to improve your health and add a dose of deliciousness to your favorite dishes. I hope you enjoy! xo.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Fermented Salsa
Ingredients
- 4 cups cherry tomatoes
- 3 green bell peppers roughly chopped
- 4 garlic cloves
- 1/2 onion
- 2 1/2 teaspoons sea salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground black pepper
Instructions
- Combine all of the above ingredients into a blender or food processor.
- Blend until desired texture (chunky or smooth) is achieved.
- Pour into a clean jar(s).
- Cover with a cheesecloth or screw on lid (see tips above in post).
- Place on the counter or in a cabinet away from direct sunlight at room temperature.
- Let ferment for 1-3 days, or until desired flavor is achieved.
- When you are happy with the taste and fizziness of your salsa, screw on lid and place into the refrigerator.
- Enjoy!
If the recipe is followed exactly and not multiplied into a larger batch, what size jar(s) would be needed? It looks like it would make a little more than a quart. Maybe a quart and a pint?
This will make approximately 2 quarts when all is said and done. 🙂 I hope this helps!
I don’t have ground coriander, can I add fresh cilantro?
Hi, Aimee! Yes, most certainly. This recipe allows a lot of wiggle room. 🙂
I don’t have cherry tomatoes this year. Can I use chopped up regular tomatoes?
Yes, most definitely! 🙂