Roma Fresca

One of my hands-down favorite condiments is salsa fresca.

Course Condiment
Servings 1 Quart
Author Wardee Harmon


  • 5 large roma tomatoes skins peeled*, seeded and chopped
  • 1 medium onion sweet or yellow , diced
  • 1/2 bunch cilantro chopped
  • 2 cloves garlic minced
  • 4 tablespoons whey **
  • 1/2 to 1 tablespoon sea salt


  1. Add all ingredients to a large bowl.
  2. Lightly mash/pound to release juices.
  3. Stir well.
  4. Leave out at room temperature overnight to allow fermentation to begin before placing in fridge.

Recipe Notes

Use Fresca on top of steaks, fish, or chicken for a mouth watering combination.
Also use it with chips as a mild salsa.
This tastes fresh and wonderful and lasts for 1 to 2 months in cold storage.


*To peel tomatoes, submerge in boiling water for 5 seconds. This skin will peel off nicely.


**If you prefer a dairy-free ferment, use a veggie starter culture like Caldwell’s or Body Ecology.