Go Back
+ servings
0 from 0 votes

Fermented Salsa

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


  • 14 oz tomatillos husked and quartered
  • 3 jalapenos medium size, seeded and quartered
  • 3 garlic medium cloves
  • 1 cup cilantro coarsely chopped, fresh
  • 1 teaspoon coriander ground
  • 1 lime medium, juiced
  • 2 teaspoons salt
  • 1/3 cup onion sweet, quartered


  • Place all ingredents into a food processor. Process for 1-2 minutes until salsa is smooth. 
  • Place in a glass quart jar.
  • Press the salsa down in the jar so the veggies are fully submerged in the juice/brine.
  • Seal tightly with plastic lid. I like to use fermentation lids.
  • Allow to ferment for 4 days on the counter in a cool dark area.
  • At this point, you may eat the salsa or store it in the refrigerator. Keep the salsa in the refrigerator for up to 3 months. I like to use a piece of washi tape on the lid and write the use by date. 


Serving: 0.5cup | Calories: 66kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1556mg | Potassium: 478mg | Fiber: 4g | Sugar: 7g | Vitamin A: 662IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 1mg
Course: Snacks
Cuisine: Mexican
Keyword: fermented salsa
Servings: 3 cups
Calories: 66kcal
Author: Gina ~ Intentional Hospitality