Fermented Salsa Verde
Ingredients
- Jalapenos28g≈ 2 × 1 pepper
- Cilantro12g≈ 3 × 1/4 cup chopped
- Tomatillos340g≈ 2.5 × 1 cup chopped
- Salt20g≈ 1 × 1 tablespoon
- White Onion226g≈ 1.5 × 1 cup chopped
Estimated Cost
- Jalapenos (28g)$0.11
- Cilantro (12g)$0.59
- Tomatillos (340g)$2.24
- Salt (20g)$0.02
- White Onion (226g)$0.64
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
Remove the papery husks from the tomatillos and rinse well. Quarter the tomatillos.
- 2
Peel the white onion and roughly chop. Stem the jalapenos and roughly chop.
- 3
Pack the tomatillos, white onion, and jalapenos tightly into a clean quart-sized jar, leaving about 1 inch of headspace.
- 4
In a separate bowl, dissolve the salt in 1 liter (about 4 cups) of filtered, non-chlorinated water to create a 3% brine.
- 5
Pour the brine over the vegetables until they are fully submerged. Use a fermentation weight or small clean glass to keep them below the brine.
- 6
Loosely cover the jar (fermentation airlock or loosely-set lid — do not seal tight) and set at room temperature (65-75°F), out of direct sunlight.
- 7
Ferment for 7-14 days. Taste after day 7 — done when pleasantly tangy and softened.
- 8
Drain the fermented vegetables, reserving the brine in a separate container.
- 9
Add the drained vegetables and fresh cilantro to a blender. Blend until smooth (or to your preferred texture), adding the reserved brine a little at a time to adjust consistency.
- 10
Pour into a clean jar, tighten the lid, and refrigerate. Keeps for several months.
Nutrition per serving
Based on 12 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.