Description
Learn how to make a tangy and probiotic Fermented Salsa Verde that adds a zesty kick to your dishes. This easy-to-follow recipe yields a flavorful condiment perfect for tacos, grilled meats, or eggs.
Ingredients
Scale
Tomatillo Salsa:
- 1 pound tomatillos (husked and rinsed)
- 1 small onion (chopped)
- 2 cloves garlic (peeled)
- 1 jalapeño or serrano pepper (seeded for less heat)
- 1/2 cup fresh cilantro leaves
- 1 1/2 teaspoons sea salt
- 2 tablespoons filtered water
Instructions
- Roughly chop the ingredients: Chop tomatillos, onion, garlic, and pepper. Add to a food processor with cilantro and pulse to desired texture.
- Transfer to a jar: Put salsa in a glass jar, press down gently. Add salt and water, stirring well.
- Ferment: Cover with weight, let sit at room temperature for 2-4 days, tasting daily.
- Refrigerate: Once tangy, seal and refrigerate.
Notes
- Use fresh, firm tomatillos for best results.
- Adjust heat by adding more or less pepper.
- Pairs well with tacos, grilled meats, or scrambled eggs.
- Fermentation time may vary based on room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
