August 23, 2017 2 min read 0 Comments

Hot with garlic and sweet with grape tomatoes, our Fermented Sweet Dill Salsa is one of the more unique salsas in our kitchen. We always recommend fermenting your own salsa versus buying it in the store. You save yourself from consuming too much calcium chloride (tastes like salt, but too much can cause stomach pain) and some not-so-natural flavors. Best of all, you get added probiotic benefits that improve your gut health and can genuinely call it a healthy, unprocessed snack! 

Masontops Fermented Salsa

This salsa would be good with tortilla chips, but even better as a dinner garnish. We recommend eating sweet dill salsa on top of plain white fish or on top of chicken breast. The salsa has to be served cold or the healthy bacteria will be killed, so prepare your dinner and scoop it on top of the protein right after it's plated. Our #1 favorite way to eat it is in a taco with a lightly beer battered and fried tilapia... delicious! If you're vegetarian or vegan, this could also be eaten on top of a barbecued portobello mushroom, veggie burger or tofu.

Making salsa is so easy, you will definitely wonder why you never made your own sooner. 


  • 16 oz regular mouth Mason jar with screw band
  • 1 Pickle Packer acacia wood vegetable tamper 
  • 1 Regular Mouth Pickle Pebble glass fermentation weight 
  • 1 Regular Mouth Pickle Pipe fermentation airlock 


  • 1 pint grape tomatoes, diced
  • 1 - 2 tbsp salt
  • 3 gloves of garlic, minced 
  • 2 sprigs of fresh dill 


  1. In a bowl, sprinkle salt, garlic and dill over tomatoes to your liking and gently pound with Pickle Packer until juice appears at bottom of bowl. 
  2. Pack tightly into Mason jar, using the Pickle Packer to push out air pockets, leaving 1.5" of headspace and ensuring a sufficient amount of brine is created.
  3. Place Pickle Pebble glass weight into mouth of Mason jar, ensuring all tomatoes below are submerged and the Pickle Pebble is slightly submerged. 
  4. Screw on Pickle Pipe and leave to ferment in a cool, dark place (like your kitchen cupboard) until desired taste reached.

 Yup, it's that easy! This recipe can be reworked to meet any taste or need. Add jalapeños for a more traditional salsa or replace the dill with basil and onion for a totally unique fermented bruschetta.

What do you like in your salsa?