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Zesty, Probiotic, Fermented Green Salsa Verde

Zesty, Probiotic, Fermented Green Salsa Verde

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Prep Time 15 minutes
Fermentation Time 4 days
Servings: 2 cups
Course: Dip/sauce
Cuisine: American-Mexican Fusion
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh tomatillos husked & rinsed
  • 1 –2 jalapeños chopped
  • ½ white onion chopped
  • 2 garlic cloves
  • ½ cup fresh cilantro
  • Juice of 1 lime
  • 2 teaspoons non-iodized sea salt
  • 1 –2 tablespoons filtered water if needed

Method
 

  1. Roughly chop tomatillos, peppers, onion, and garlic.
  2. Add all ingredients to food processor.
  3. Pulse until slightly chunky.
  4. Transfer to clean mason jar.
  5. Press mixture down firmly to remove air pockets.
  6. Place fermentation weight on top.
  7. Cover loosely or attach airlock lid.
  8. Leave at room temperature 2–4 days.
  9. Taste daily.
  10. Refrigerate when flavor reaches desired tang.

Notes

  • Use non-iodized salt only.
  • Keep salsa fully submerged to prevent mold.
  • If mold appears, discard entire batch.
  • Refrigeration slows fermentation but does not stop it completely.