Spice-It-Up Summer Tomato Salsa
/ / Spice-It-Up Summer Tomato Salsa

Spice-It-Up Summer Tomato Salsa

It’s summer, so more than likely you’ve got 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 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)

Spice-It-Up Summer Tomato Salsa


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 two days. Then you can taste and store in the fridge.

How easy is that?!

Like more articles like this one? Subscribe to Pip Magazine’s print or digital editions here.


Similar Posts


    1. 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.

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *