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 rehttps://youtube.com/shorts/QojqUFSf2Ek?feature=sharedCAP mason jar setup, it's practically mess-free.

Whether you’re a beginner in fermentation or a seasoned fermentista, this small-batch recipe is the perfect way to put your Mason Jar and reCAP lids to work.

🛍️ What You’ll Need:

-1 Wide-Mouth or Regular-Mouth Mason Jar

-reCAP POUR Lid

-reCAP Fermenter Airlock

-Small jelly jar or weight

👉 Watch the how-to video: YouTube Short

🍑 Ingredients:

-6 cherry tomatoes (chopped)

-¼ white onion (diced)

-1–2 tsp cilantro (optional, but recommended!)

-3 garlic cloves (peeled & chopped)

-1 green pepper (or substitute with 1 jalapeño for heat)

-1 small ripe peach ( peeled & cubed)

-1 tsp salt (non-iodized, like sea salt)

🥄 Instructions:

1. Chop & Mix
In a large bowl, combine your tomatoes, onion, garlic, green peppers (or jalapeño), cilantro (if using), peach cubes, and salt. Stir until all ingredients are mixed well and juices begin to release.

2. Pack the Jar
Spoon the mixture into a clean Mason Jar. Be sure to pour in all liquid—this will help keep your salsa submerged during fermentation.

3. Weigh It Down
Place a small jelly jar inside the jar to press the ingredients together.

4. Seal & Ferment
Top with your reCAP POUR lid and reCAP Fermenter Airlock to allow gases to escape while keeping contaminants out. *The fermenter cap is attachable to many reCAP products, including the oil tap*

5. Wait Patiently
Let your salsa ferment at room temperature for 3 to 5 days, depending on your preferred tanginess.

6. Refrigerate & Enjoy
Once your salsa hits peak flavor, move it to the fridge to slow fermentation. It will keep for several weeks!