Southwestern Buttermilk Lacto-fermented Salsa Dressing


If you’re looking for a simple way to dress up a Mexican-inspired meal, change up your usual salad dressing, or even create a creamy dip worthy of homemade tortilla chips, this is the recipe to make it happen.

This tangy dressing brings together three cultured foods: lacto-fermented salsa, buttermilk, and sour cream. It can be made with all buttermilk if sour cream is not available, but it will be just a bit thinner in consistency.


  • 3/4 cup buttermilk
  • 1 cup lacto-fermented salsa
  • 1/4 cup sour cream
  • Juice of 1/2 large lime
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt, or to taste


  1. Combine the buttermilk and salsa in a quart jar and with the lid tightly capped, stir or shake until well combined.
  2. Add the salsa, lime juice, cumin, chili powder, and salt. Shake or stir until combined. Taste and add more salt if necessary. The seasoning will depend on how salty or spicy your salsa is, so it will vary.

Store in the refrigerator.



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