Fermented Salsa Verde Recipe
Bright and sharp with the flavor of fresh tomatillos and jalapeños, this salsa makes an excellent partner for chicken and fish, or to serve over eggs. You can culture it for a few days, so that it's rich in probiotics or serve it right away, too.
Servings: 16 servings (1 pint)
Calories: 10kcal
Ingredients
- 12 oz tomatillos (husked and quartered)
- 3 medium jalapeños (chopped)
- 3 cloves garlic
- ½ medium white onion (quartered)
- 1 cup fresh cilantro
- ½ teaspoon ground coriander
- 1 medium lime (juiced)
- 2 teaspoons fine sea salt
Instructions
- Combine tomatillos, jalapeños, garlic, onion, cilantro, coriander, lime juice and sea salt in a food processor and process on high until they form a uniform sauce.
- Transfer the salsa to a pint-sized jar, and seal tightly. Ferment at room temperature at least 3 days and up to 5 days. Serve immediately or transfer to the fridge where it will keep up to 3 months.
Nutrition
Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 7.3mg | Calcium: 5mg | Iron: 0.2mg
