Fermented Salsa


Gut healthy Fermented Salsa Verde is a quick and easy recipe made with fresh tomatillos, garlic, cilantro and a kick of jalapenos.



14 oz fresh tomatillos, husked and quartered

3 medium jalapenos, seeded and quartered

3 medium garlic cloves  

1 cup coarsely chopped fresh cilantro

1 teaspoon ground coriander

1 medium lime, juiced

2 teaspoons salt

1/3 cup sweet onion quartered


Place all ingredents into a food processor. Process for 1-2 minutes until salsa is smooth. 

Place in a glass quart jar and seal tightly with lid. 

Allow to ferment for 4 days on the counter then place in refrigerator for up to 3 months. I like to use a piece of washi tape on the lid and write the use by date. 

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