How to Make Fresh Salsa With Fermented Hot Peppers

Bowl of fresh salsa made with fermented hot peppers on a plate with corn chips around the outside.

Fresh salsa is a wonderful addition to a summer lunch or dinner.  Served with corn chips, as a side dish for any Mexican meal or added to a sandwich which needs some spicing up it will provide a tangy, spicy addition to any meal.  The fresh ingredients can be easily found in the summer from local producers or if you have space you can grow them yourself.

This recipe is quick to make and can be adapted to your spice preference by adding more or hotter fermented peppers.  


equipment needed to make fresh salsa with fermented hot peppers: a cutting board, kitchen knife, mixing bowl, measuring spoon and mixing spoon
  • Cutting board
  • Kitchen knife
  • Mixing bowl
  • Mixing spoon
  • Measuring spoon


Ingredients for fresh salsa made with fermented hot peppers: tomatos, bell pepper, green onions, fermented peppers in a bowl, garlic, fresh oragano and parsly, powdered cumin in a bowl and a container of salt
  • 3 medium sized tomatoes
  • 1 colored bell pepper
  • 2-3 green onion stalks
  • ½ cup fermented hot peppers
  • A few sprigs of fresh oregano
  • A few sprigs of fresh cilantro or parsley
  • 2-4 cloves of garlic
  • 1 tbsp cumin
  • Salt to taste


  • Roughly chop the tomatoes
Mixing bowl with three chopped tomatos in it
  • Finely chop the green tops of the green onions
green onion tops sliced and added to fresh salsa ingredients
  • Roughly chop bell pepper
roughly chopped yollow pepper for fresh salsa made with fermented hot peppers
  • Remove hard stalks from fresh oregano and parsley and mince 
minced parsly and oragano with stalks removed on a cutting board
  • Mince the garlic
Miinced garlic for fresh salsa made with fermeted hot peppers
  • Add cumin to the bowl
  • Add a little salt 
Bowl of fresh salsa ingredients with a tablespoon of cumin on top
  • Mix all ingredients together in the mixing bowl
Bowl filled with fresh salsa ingredients all mixed together


Consume this quickly as the fermented peppers may still have active lactic acid bacteria in them which can acidify the salsa quickly.  

Michael Grant

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.

Recent Posts