DIY Fermented Salsa with a Tangy Kick

15-minute prep · Naturally fermented · Small-batch friendly

Looking for a zesty, sweet-meets-spicy salsa that's gut-friendly and easy to make at home? This fermented peach salsa is bursting with flavor, and thanks to your reCAP Mason jar setup, it's practically mess-free.

👉 Watch the how-to video: YouTube Short

What you'll need:

• 1 wide-mouth or regular-mouth Mason jar
• reCAP POUR Lid
• reCAP Fermenter Airlock
• Small jelly jar or weight

Ingredients:

• 6 cherry tomatoes (chopped)
• 1/4 white onion (diced)
• 1 to 2 tsp cilantro (optional)
• 3 garlic cloves (peeled and chopped)
• 1 green pepper (or 1 jalapeño for heat)
• 1 small ripe peach (peeled and cubed)
• 1 tsp non-iodized salt

Instructions:

1. Combine tomatoes, onion, garlic, peppers, cilantro, peach, and salt in a large bowl. Stir until juices begin to release.
2. Spoon into a clean Mason jar, including all the liquid.
3. Place a small jelly jar inside to press the ingredients together.
4. Top with your reCAP POUR Lid and reCAP Fermenter Airlock to let gases escape while keeping contaminants out.
5. Ferment at room temperature 3 to 5 days depending on your preferred tanginess.
6. Move to the fridge once it hits peak flavor, it'll keep for several weeks.

Tips: Taste daily after day 3 to find your perfect sour level, try it on tacos, grilled fish, or tortilla chips, and add chili flakes or a full jalapeño for more kick.

Ready to ferment the easy way? Grab the reCAP Fermentation Kit to get started.