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Fermented Salsa

Gut healthy Fermented Salsa Verde is a quick and easy recipe made with fresh tomatillos, garlic, onions, seasoning, cilantro, and a kick of jalapenos.
Prep Time 5 mins
fermenting time 3 d
Total Time 3 d 5 mins
Course Snacks
Cuisine Mexican
Servings 3 cups
Calories 66 kcal


  • 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: 0.5cupCalories: 66kcalCarbohydrates: 14gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 1556mgPotassium: 478mgFiber: 4gSugar: 7gVitamin A: 662IUVitamin C: 42mgCalcium: 30mgIron: 1mg
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