Healthy & delicious recipes from A.Vogel

Spicy tomato salsa

spicy tomato salsa fermented
  • Preparation:  min
  • Easy
  • 1⁄4 litre jar
  • Prep: 20 min
  • Easy
  • 1⁄4 litre jar
spicy tomato salsa fermented

This tomato salsa is a great accompaniment to grilled fish and meat, and lovely served with fajitas or spooned into a falafel wrap

Heike Mühldorfer


Spicy tomato salsa

  • 150 g cherry tomatoes
  • 1 chilli pepper
  • 1-2 cloves of garlic
  • 50 g peeled mango or pear
  • 1 cm piece of root ginger
  • 1⁄2 tsp Herbamare Zesty®
  • 1 tbsp Molkosan®
  • cumin and coriander seeds (1⁄2 tsp each)
  • 2 tbsp wine or cider vinegar
  • 1 tbsp of honey
  • 1⁄2 tsp lime zest and the juice of half a lime

Full of Goodness

Fermented vegetables also develop unique flavours and have a positive effect on the intestinal flora (microbiota) and subsequently on the immune system.

How to make Spicy tomato salsa

1. Wash and halve 150 g cherry tomatoes, remove the seeds and finely chop one chilli pepper, peel and finely slice 1-2 cloves of garlic, dice 50 g peeled mango or pear, peel and finely grate a 1 cm piece of fresh ginger. 

2. Dry roast cumin and coriander seeds (½ tsp. each) in a pan without oil and crush finely.

3. Combine all of the ingredients with ½ tsp. Herbamare Spicy® aromatic sea salt or regular sea salt. Mix 30 ml wine or apple cider vinegar with 30 ml honey, ½ tsp. lime zest (organic!), the juice of half a lime and 30 ml Molkosan® and combine with the tomato mixture. 

4. Pour the mixture into a jar and press down firmly, cover loosely with a lid and leave overnight to ferment. Then seal the jar firmly with a lid and store in the fridge.

INFO:  Will keep up to two weeks.

I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :) 

spicy tomato salsa fermented

Heike Mühldorfer

Heike is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.

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