Recipe: Lacto-Fermented Peach Salsa

This salsa has sweet, spicy kick that goes great with classic corn chips or dolloped on cold turkey or chicken.


  • 2 cups peeled, pitted chopped (very, very ripe) peaches
  • 1 large very ripe tomato, chopped fine
  • 1/3 cup chopped purple onion
  • 5 mint leaves, chopped
  • 6 Tbsp. fresh lemon juice
  • 1/8 cup chopped cilantro
  • 1 tsp. red pepper flakes
  • 1/8 tsp. cayenne powder
  • Freshly ground black pepper
  • 1 tsp. sea salt


  1. In a large bowl, mix together all ingredients, smashing them while you mix.
  2. Scoop the salsa into a quart jar. Cover with a lid, tightly, and ferment on a counter away from drafts or direct sunlight for 3-5 days.
  3. Transfer to cold storage. Will keep for weeks.

At A Glance