Name: How to Make Fermented Salsa Verde
Prep time: 30 min
Total time: 4350 min
Ingredients: 2 pounds tomatillos; 1 pounds jalapenos (or serrano peppers, to taste); 2 bulbs garlic ((not cloves, the full bulb)); 2 limes (juiced); 2 teaspoons sea salt; 1 packet vegetable starter culture (dissolved in 1/4 cup warm water or 1/4 cup fresh whey)

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Learn how to make the best Fermented Salsa Verde in this easy recipe.

Close up of fermented salsa verde in glass jar

Salsa is probably my favorite condiment. And over the years of making various fermented foods, this fermented salsa verde has become one of my favorites to me.

The flavor is amazing and it’s great to put on just about anything. We go through it quick, so I like to make a lot at one time. You can halve this recipe if you don’t think you’ll go through it quickly.

It’s the best salsa verde for chips and salsa, in my humble opinion. It’s so tasty and nutritious! Learn how to make it in our easy recipe.

Overhead view of fermented salsa verde in a glass jar

How to Make Fermented Salsa Verde

This Fermented Salsa Verde recipe is easy to make and customize to your spicy preference.

5 from 1 vote

Course: Condiment

Cuisine: Mexican

Prep Time: 30 minutes

Cook Time: 0 minutes

Fermenting Time: 3 days

Total Time: 3 days 30 minutes

Servings:

Equipment

Ingredients

2 pounds tomatillos
1 pounds jalapenos or serrano peppers, to taste
2 bulbs garlic (not cloves, the full bulb)
2 limes juiced
2 teaspoons sea salt
1 packet vegetable starter culture dissolved in 1/4 cup warm water or 1/4 cup fresh whey

Instructions

Remove the husks from the tomatillos and wash them. Cut them in half and put them in a bowl.
Peel and crush the garlic and add the cloves to the bowl. Remove the stems from the jalapeños, de-seed them if you prefer and cut quarter or halve them.
Put the tomatillos, peppers, garlic, lime juice, sea salt and starter or whey into your food processor or blender. Blend until it’s smooth. You can adjust for seasoning as necessary, transfer the salsa to a mason jars.
Put the jars somewhere they won’t be disturbed so the salsa can ferment. Leave it at room temperature for 3-5 days. It will change color and be bubbly when it’s done. Keep your salsa verde in cold storage.