This pepper and tomato salsa ferment is made for spooning over the kinds of meals that need colour, acidity, and a little spark: eggs, roasted potatoes, rice bowls, grilled vegetables, beans, flatbreads, and simple summer plates.
It sits somewhere between salsa, relish, and fresh fermented condiment. Tomatoes bring juice and softness, peppers add sweetness, onion gives depth, and chilli adds optional heat. A short ferment rounds the flavours and gives the salsa a gentle tang.
Because tomatoes and peppers are soft summer vegetables, this is best treated as a short ferment. Make a small batch, taste early, and refrigerate once it tastes bright and savoury.
Why you’ll love this ferment
This salsa is flexible and deeply useful. It can be kept chunky, spooned straight from the jar, or pulsed lightly into a looser sauce.
It brings brightness to rich foods and freshness to simple ones. A spoonful over eggs or potatoes can make the whole plate feel more complete.
FAQs
How long should pepper and tomato salsa ferment?
Usually 24–48 hours is enough. Tomatoes and peppers are soft and ferment quickly, especially in summer. Refrigerate once the salsa tastes lightly tangy.
Can I make this salsa less spicy?
Yes. Simply leave out the chilli or use a mild variety. The salsa will still have plenty of flavour from the peppers, tomatoes, onion, and garlic.
Can I use this as a sauce?
Yes. Leave it chunky as a salsa or pulse it briefly after fermentation for a looser sauce. Add fresh herbs and lime or lemon juice after fermentation for the brightest flavour.
Pepper and Tomato Salsa Ferment
Ingredients:
For 1 medium jar:
- 350 g ripe tomatoes, finely chopped
- 250 g red peppers, finely diced
- 80 g onion, finely diced
- 2 garlic cloves, finely chopped
- 1 small chilli, finely chopped, optional
- 14 g fine sea salt or pickling salt
- ½ tsp black pepper, optional
- ½ tsp coriander seeds, lightly crushed, optional
After fermentation:
- 10 g fresh coriander or parsley, chopped, optional
- 1–2 tbsp lime juice or lemon juice, optional
Salt Ratio
This recipe uses approximately 2% salt by vegetable weight.
The vegetables weigh around 680 g, so 14 g salt gives a balanced short ferment.
Directions:
- Wash the tomatoes, peppers, chilli, and herbs if using.
- Finely chop the tomatoes, peppers, onion, garlic, and chilli.
- Place the chopped vegetables in a clean bowl. Add the salt, black pepper, and coriander seeds if using.
- Mix well and let the mixture sit for 15 minutes so the salt draws out the juices.
- Spoon the salsa into a clean jar, pressing it down so the liquid rises around the vegetables.
- Leave 2–3 cm of space at the top.
- Use a small fermentation weight if possible. The vegetables should stay below their liquid. If needed, add a small amount of 2% brine: dissolve 2 g salt in 100 ml water and add just enough to cover.
- Close the jar loosely, or use a fermentation lid. Place the jar on a small plate.
- Ferment at room temperature for 24–48 hours. In a warm kitchen, taste after 24 hours.
- When the salsa tastes lightly tangy and savoury, stir in fresh coriander or parsley and lime or lemon juice if using.
- Transfer to the fridge.
What to Expect
The salsa may bubble gently and release more liquid. The vegetables will soften slightly and the flavour should become more rounded.
The finished ferment should smell fresh, savoury, lightly sour, and peppery. Discard it if you notice mould, sliminess, unpleasant odours, or signs of spoilage.
Fermentation Time
24–48 hours at room temperature.
This is intentionally a short ferment.
Notes:
Storage
Store in the fridge and use within 5–7 days.
Always use a clean spoon.
Serving Ideas
Spoon over fried eggs, omelettes, roasted potatoes, grilled courgettes, aubergines, beans, lentils, or rice bowls.
Use as a topping for flatbreads, tacos, baked potatoes, or cheese toasties.
Mix with olive oil just before serving for a looser table salsa.
Stir into yoghurt or sour cream for a quick pepper-tomato dip.
