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