Fermented Salsa Verde

DISCLOSURE: Please note these statements have not been evaluated by the Food and Drug Administration. This is for informational purposes only and is not intended to diagnose, treat, cure or prevent disease. While I am certified in modalities such as Yoga, Aromatherapy, Reiki and Hypnotherapy, I am not a doctor or medical professional. I am simply a mother who is passionate about health and wellness and sharing my experiences and testimonials. In addition, I am a participant in the Amazon Affiliate advertisign program, an affilaite advertising program, an affiliate advertising program desinged ot provide a means to learn fees by linking to Amazon.com and affiliates sites. Yum

Fermented Salsa VerdeFor those of you who have been following me you know I LOVE fermented foods! I am so excited to join my friend Kirsten from Cheerfully Imperfect and a big group for the 30-Day Fermented Foods Challenge starting on March 15th. I’m getting my ferments all ready and today I made some Fermented Salsa Verde. I couldn’t wait to share the recipe so here it is!

Fermented Salsa Verde

8-10 tomatillos- husks removed and quartered
1/2 white onion- chopped
Garlic-chopped (You can determine how much garlic you like, I used 5 cloves because I love garlic!)
Cilantro- chopped
Jalepeno pepper- seeded and chopped
Lime- zest and juice
Salt & Pepper
Olive Oil
Warm up a large saucepan to medium and add some olive oil. Sautee up garlic and onions until onions are translucent. Add tomatillos and jalapeno. Season with salt & pepper and cumin. Add lime zest, lime juice and some water to thin out the sauce, and let sauce simmer for 20 minutes-1 hour. Season to taste. Once the sauce has cooked you can turn the stove off and let it cool. Once it gets to room temperature (very important so you don’t kill that lovely bacteria!) you can pour the sauce into a blender and add two tablespoons of whey. Blend up and the mixture and pour into a glass jar and cover with a paper towel, tea towel or even a coffee filter and secure with a rubber band. Let it sit on your counter for 2-3 days while it ferments. Once it is done you can put a lid on it and store it in your fridge. The fermented salsa verde will last for about 6 months, but I promise you it will be eaten before then! It is so good and a great addition for Mexican meals!


Fermented Salsa Verde


Disclaimer: Please note: I am not a medical professional, the information provided is strictly for informational purposes. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

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