Fermented Tex-Mex Salsa | Having lived in Texas all my life, I think it’s safe to say that I know a thing or two about really good Tex-Mex salsa. I’ve spent the last two decades perfecting my salsa recipe, and several years ago, I began lacto-fermenting it. It’s my most-requested recipe! |

Best Tex-Mex Salsa

I’m telling ya, we Texans need our salsa year round! In the off-season, why not use canned tomatoes (from glass jars or BPA-free cans, of course!) to make your salsa? By fermenting it, you take a dead food and bring it back to life again with the addition of live cultures. And all the other salsa ingredients are 100% fresh and raw! Makes 1 quart.

Course Ferment
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Author Lindsey Dietz


  • 28 ounce can tomatoes crushed
  • 1/2 to 1 yellow onion medium
  • 1/2 to 1 bunch fresh cilantro fresh, thick stems removed
  • 1 to 3 jalapeño peppers fresh, stem end removed
  • 2 to 3 cloves garlic
  • sea salt to taste
  • 1 tablespoon whey raw, or veggies starter culture


  1. Empty the can of tomatoes into a food processor or blender. Add 1/2 of the onion and cilantro, 1 pepper, juice of half the lime, 2 cloves of garlic, and 1 teaspoon salt. Pulse until combined and to the consistency you like. Take a chip and taste.
  2. This is where you get to customize your salsa to your taste. If you adore cilantro, go ahead and add the rest of the bunch. Maybe your salsa needs more heat, so add another pepper. If it’s too tomato-y, put in in the rest of the onion and another clove of garlic. And always add more salt if needed.
  3. Pulse again until blended.
  4. As soon as you’ve got your salsa tasting delicious, add whey and pulse a couple more times. Transfer to a clean quart-size jar with lid. Leave to ferment on your counter for at least 12 hours, but not more than 24 hours. Burp the jar if necessary halfway through the fermenting time. Store in the fridge. Salsa will keep for 3 to 4 months, but ours is usually devoured in a couple of weeks!

Recipe Notes

For a smokey Chipotle variation, add 1 teaspoon ground cumin and 1/2 teaspoon ground chipotle powder.