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
Servings: 3 cups