Fermented Salsa Verde, a taste of summer to be savored year-round, anytime you need a pick-me-up. It’s fresh, vibrant and alive!

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One of my favorite salsas is the vibrant, fresh tasting salsa verde. That zesty concoction of tomatillos and spicy peppers, which bursts with the flavors of summer. Its deep green color and fresh taste is a reminder of sun-drenched days and outdoor gatherings.

Salsa verde is so tasty, drizzled over grilled meats, as a dip with tortilla chips, a topping for tacos or burgers and so much more. However, there is a way to make it even better.

Enter fermented salsa verde – a tangy, probiotic-rich improvement on a classic favorite. When you ferment salsa verde, its freshness, color and flavor can be preserved and enjoyed year-round. Fermented salsa verde will remain alive and refreshing in your refrigerator and it will be a boost for your health in winter, when you need it most.

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The Benefits of Fermenting Your Salsa Verde

Fermentation is more than just a preservation method; it’s a transformative process that enhances flavor and nutrition. When you ferment salsa verde, you’ll create a complex and deep flavor.

But even better, fermenting also enhances the nutrients of all your ingredients and you’ll get a salsa that is brimming with beneficial probiotics. These help support your gut health and immune system. The friendly bacteria that develop in your salsa, will contribute to a well functioning digestive system.

If you would like to get more detail about fermenting, there is a thorough discussion about lacto-fermentation and the benefits of fermented foods in my post on lacto-fermented vegetables. It will answer many of your questions and introduce you to my master method of fermenting, which can be used for any vegetables that you would like to ferment.

The main ingredient in salsa verde has many health benefits on its own: According to a chiropractor, tomatillos can improve digestion, help with mumps, colds, and flu, fight cancer, strengthen the immune system, decrease weight, reduce blood pressure, and promote heart health. They can help with asthma, ringworms, strep throat, and eye health. (source)

Then add to that the immune-supporters garlic, hot peppers, onion and fresh herbs. Then take all of it through the fermentation process, which adds probiotics and enhances all the nutrients even more. You’ll end up with not only a tasty treat, but a food that can be used as medicine.

Fermented salsa verde will preserve the flavors of fresh ingredients, picked at their peak, while they are still holding all the goodness of summer and sunshine. When tasting it, you’ll re-live those vibrant summer moments during the gloomy days of winter.

Equipment to make Fermented Salsa Verde:

Food processor – I like my salsa verde slightly textured and so I use my electric food processor, but you can also use a blender or Vitamix for a smooth salsa, or chop by hand if you want it chunky.

Large bowl – You’ll use this to mix all your ingredients before bottling.

A funnel – A wide mouth funnel is a huge help with any canning to get your ingredients into the jar with out spilling half of it. Ask me why I recommend a funnel, lol!

Quart size mason jar or Fido jar for fermenting – I love using my mason jars for fermenting, I have so many and quarts and half gallons are what I use most. But this year I started to use a couple of Fido jars as well, and I really like how well they work. They are self-venting and keep the oxygen out. I am planning to invest in more of them in the future and I do recommend them for fermenting.

Fermentation top or airlock – You’ll need a lid if you’re using a mason jar for fermenting. Salsa verde needs to have an airtight lid unlike other ferments that can be weighted down. I almost always use a fermentation top or airlock for fermenting in mason jars except when I run out. They are so fool-proof and low maintenance. I rarely ever have a problem with a fermentation when I use these. But a regular 2-piece mason jar lid works great too. Just remember to burp them once a day to let the pressure escape.

Gathering Your Ingredients

To create the best fermented salsa verde, focus on quality, fresh ingredients. Find ripe tomatillos, picked at their peak when they fill their husks or just break through it. This way they will lend a tart and slightly sweet flavor. If they start turning yellow, they are better used in other ways such as stir-fries or salads. If possible, grow them in your garden or buy them from a local farm or at the farmer’s market.

Tomatillos are easy to grow. Start them with your tomatoes and set them out at the same time, after danger of frost has passed. They love to grow big, and mine always start bearing even before the tomatoes do. They require no maintenance and escape many pests that plague tomatoes and other nightshades. It does help to provide a tomato cage to keep them from sprawling all over and to keep the fruit off the ground.

You’ll also need fresh herbs, such as cilantro, which adds a vibrant flavor, or papalo. Then you’ll need some spicy peppers to give your salsa verde a kick. A few cloves of garlic and a squeeze of lime juice will round out the flavors. Cumin or cilantro seed can be added if you like. I prefer cilantro seed in salsa verde, or no spice at all.

Ingredients:

tomatillos getting rinsed in a bowl with water.

Fresh tomatillos – about 1½ pounds, husked and rinsed, to get rid of the sticky substance. If you cannot get any tomatillos, you can substitute green tomatoes. The flavor will not be as bright and tangy, but it does make a pretty good salsa too.

Onion chopped on a cutting board with a knife.

Small onion – measure out between ½ -1 cup coarsely chopped.

a picture of cilantro and papalo with names tags.

Fresh cilantro or papalo – Half a bunch of cilantro will give a nice fresh cilantro taste. Alternatively you can use papalo, which has a very distinct, strong flavor, and you might not need as much of it. While cilantro likes cool weather, papalo likes the heat and if you grow both, you’ll have fresh salsa herbs throughout the whole growing season.

Jalapenos on some wooden boards and Serrano peppers on a cutting board. Text reads: take your pick or mix and match! Short and stout jalapenos or long and slender serranos. serranos tend to be spicier.

Spicy peppers – Any green hot peppers will do, but jalapeños or serranos are my favorites because they are spicy and meaty. Serranos are much spicier than jalapenos, so you can adjust your heat level by what peppers you choose. You can use just one pepper if you like a mild salsa, but if you’re like me, you’ll use about half a dozen or more. You can also choose nadapenos (a no heat jalapeno variety) in place of hot peppers.

Garlic – This too is a personal thing. 2 medium cloves of garlic are perfect for most people, and some people, like this gal, like to use at least twice that. I like bold flavors!

Lime juice – One or two teaspoons of fresh or bottled lime juice, just for a bit of flavor is enough, unless you prefer more. Don’t use it to add tang since that will come with fermentation.

Sea salt – Use about 1-2 tablespoons of salt for a quart of salsa. My favorites are Redmond’s Real Salt, Himalayan pink salt , or Celtic sea salt, or unrefined sea salt. All of these contain essential trace minerals, which I prefer as a more healthy choice. Plain canning and pickling salt will work as well, but does not add these important trace minerals to your foods. Most important: the salt must be additive free, so check the box label and avoid regular table salt.

Cumin or coriander seed – Optional. Cumin will lend an earthy flavor to your salsa while coriander seed will give it more of a bright note.

Steps To Making Fermented Salsa Verde

A food processor bowl filled with salsa verde ingredients, ready to get processed

Prepare the Ingredients: Start by husking and rinsing the tomatillos. Chop them into quarters. Roughly chop the cilantro, garlic, onion, and the peppers and place it into your blender or processor bowl.

chopped up ingredients in a food processor bowl.

Process to the desired consistency. You can keep it slightly chunky or blend it smooth. I like the consistency that a food processor gives me. A blender will make it more smooth.

salsa verde ingredients transferred into a bowl with salt being added.

Pour the mix into a large bowl. Add the lime juice, salt, and spices if you use them. Mix it all well.

wide mouth funnel on a half gallon jar for filling, placed on a table.

Pack it into a jar: Using a funnel, transfer the mixture to your mason jar and stir to eliminate any air pockets. Leave at least an inch of space at the top, since the salsa will expand as it ferments.

completed salsa verde in a half gallon jar with a fermentation lid on a rusty trailer bed. — **Recommendation:** I had extra tomatillos and so I ended up with a bit more than a quart. It’s best not to leave this much space on top. It would have been better if I had used 2 jars of an appropriate size. The less air space the more likely your success. It did turn out fine anyway, but I kept a close eye on it!

Seal with a fermentation top: I do not add a fermentation weight when I make blended salsas, because they sink. But it is important that your lid is air tight. A fermentation lid or airlock works best, since they are self-venting and keep oxygen out. Alternatively you can use a 2-piece mason jar lid, but be sure to burp it every day. Do not take the lid off, because you don’t want to introduce oxygen. Oxygen will ruin your salsa. To burp, just quickly loosen and retighten the band just to let pressure escape. It might vent itself on its own too.

one week old fermented salsa verde in a half gallon jar with fermentation lid. It is placed in a bed of woodchips with a frost-killed tomatillo plant behind it. — Here is some one week old fermented salsa verde. It changed from bright green to a slightly olive tinge. It’s still very green, more than what the picture shows. However, it is very much alive with beneficial bacteria activity and has now a yummy tang to it. In contrast, the tomatillo plants in the background, have died in an early frost just a few days after I made this salsa. The plants died, but the salsa is alive with microorganisms and will stay fresh and alive for at least a year.

Ferment: Place the jar in a darkish place for about 5-7 days at 72-80°F. Try to keep the temperature close to the ideal, especially to get the fermentation going. You can taste it after 5-7 days. I like to let it ferment longer, about 3 weeks. When it reaches the tanginess you like, it’s ready! You can eat it right away or store it in your refrigerator for at least a year. Seal the jar well for long term keeping. I like to fill the salsa into smaller containers for storage and use them up as I need them. You can also store the salsa in a cool cellar, or even a cool area in your home, just keep a casual eye on it, but it should be fine, while it’s fermenting very slowly at a cool room temperature.

Enjoying Your Salsa Verde: Uses and Ideas

Once your fermented salsa verde is ready, there are so many uses for it. Use it as a topping for grilled chicken, meat, or fish, or top your taco fillings for an extra burst of flavor. It also makes a fantastic dressing for pasta, grain, or bean salads. I love it on baked potatoes with sour cream or clabbered cheese and as a dip for tortilla chips.

Try drizzling it over roasted vegetables, use it as a marinade for meats, and top your Mexican dishes such as enchiladas (you can make green enchiladas using this salsa). The tangy, fermented taste makes the simplest dishes taste delicious. It’s great as a topping for crackers and cheese as well, or try it with game meat. Do note that whenever you cook this salsa, it will destroy the probiotic benefits and some vitamins, but you’ll still get a lot of nutrients from your vegetables.

When I lived in NW Washington, there was a large Mexican population and many of my coworkers were Mexicans, who made sure we all knew about authentic Mexican dishes, such as tamales, mole, posole and hominy.

One of my favorite ways to use salsa verde is in green posole. I’ll post my recipe sometime soon. With winter coming, it’ll be one of my favorite comfort stews. Subscribe to my newsletter, that way I can keep you posted when it’s available. I’ll be posting how to make your own hominy as well, which, alongside salsa verde, is an important ingredient in Posole.

Capture the Spirit of Summer

When you’re making your own fermented salsa verde, you’re not just preserving flavors. You’ll be capturing memories of sunny days and outdoor gatherings. Revisit these moments when you open up a jar of your homemade salsa verde and enjoy its spritely flavors all year round!

So let’s get started and make some delicious fermented salsa verde and don’t forget to stop back in here to tell us all how it turned out. We’d love to know your favorite way to use it. And if you were inspired to change up the ingredients, let us know your favorite variation in the comments below.

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For master recipes to ferment any vegetables and an in-depth guide about fermenting and its benefits, go to lacto-fermented vegetables.

Common Questions:

Can I use this fermented salsa verde in cooked recipes?

You most certainly can. However, cooking will destroy the probiotic organisms and some of the vitamins that are present in the raw salsa. But it does work well in cooked dishes such as soup. And you could also offer some raw salsa verde on the side for the probiotic benefits.

How long will fermented salsa verde keep?

It will keep for a year or more in the refrigerator or even in a cool root cellar. Keep a tight lid on it and check on it occasionally. If it smells good, looks good, and tastes good, it’s good to eat. It will also keep at room temperature if you can find a cool corner in your house, but depending on the temperature, it might not keep as long.

More ways to preserve food

Fermented Chili Paste – Here is a great way to preserve your end-of-the season harvest of green peppers. This paste will last all year in your refrigerator to use as a condiment, seasoning, or topping.

Pepper Uses and Benefits – Learn about all the awesome benefits and uses for sweet and hot peppers and how to use peppers to improve your health.

Fermented Hot Sauce With Cantaloupe – How to make a delicious fermented hot sauce that is great with meat, fish, eggs and on sandwiches. What a great way to use some cantaloupe and spicy peppers.

Fermented Cucumber Pickles – How to ferment your excess of cucumbers to enjoy all year long and with the added benefit of improving your gut health with probiotics.

Fermented Onions – Keep some onions ready to use on Sandwiches or to put on your salads. Zesty or plain, onions are great fermented and a great storage option for your non-storage types.

Fermented vegetables – How to ferment your summer’s bounty to enjoy it all year long and with the added benefit of improving your gut health with probiotics. Learn the basic skill of fermenting any kinds of vegetables, learn about the benefits of fermentation and get the science behind it too.

Try making Fermented Eggs! A probiotic, nutritious, delicious snack that you can keep in your refrigerator for several weeks. It’s there, ready to satisfy that food craving with something that’s good for you. And I’m certain that you’lI love eggs with salsa, or salsa with eggs!

Print the Fermented Salsa Verde Recipe:

a jar with one week old fermented salsa verde on a trailer hitch with a nature background and some dried tomatillo hulls

Fermented Salsa Verde Recipe

Food For Life Garden

Fermented Salsa Verde, a taste of summer to be savored year-round, anytime you need a pick-me-up. It's fresh, vibrant and alive! This is a versatile condiment that pairs with all kinds of foods, not just within the Mexican cuisine. And it keeps in your refrigerator for at least a year, ready to be enjoyed whenever you need a nice fresh tasting appetizer, side, or topping for your meals.

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Prep Time 20

Fermenting time 7

Total Time 7 20

Course Appetizer, Condiment, Dip, Salad, Snack, Spice, Topping

Servings 1 quart

Equipment

Food processor – I prefer using my electric food processor. You can also use a blender or Vitamix
Large bowl
A wide mouth funnel – A wide mouth funnel is very helpful to get your salsa into the jar.
Quart size mason jar – or a Flip top jar, such as the Bormioli Rocco Fido jar
Fermentation Lid – you can just use a 2-piece mason jar lid, but I prefer a fermentation lid or airlock lid.

Ingredients

1½ lbs fresh green tomatillos – husk, rinse. Use green tomatoes if you don't have tomatillos.
½ cup onion, chopped
½ bunch Fresh cilantro or papalo
1-6 Spicy green peppers – my favorites are jalapenos or serranos. If you prefer low heat, use less or use mild jalapenos.
2-4 Garlic cloves
2 tsp Lime juice
3-6 tsp Sea salt
½ tsp cumin or coriander seed

Instructions

Prepare the Ingredients:
Start by husking and rinsing the tomatillos. Chop them into quarters. Roughly chop the cilantro, garlic, onion, and peppers.
Place everything in a blender bowl.
Process to the desired consistency
Pour into a large bowl.
Add the lime juice and salt, mix well. You can adjust the salt. I like to use 6 teaspoons for a quart jar, especially when the weather is very hot. But if you prefer less salt, 3 teaspoons is enough, but don't go lower
Pack the salsa into your jar:
Transfer the mixture to your clean mason jar, stir to remove air bubbles. Leave at least an inch of space at the top, as the salsa will expand as it ferments.
Seal with a fermentation top:
I do not add a fermentation weight when I make blended salsas, they sink. But it is important that your lid is sealed tight. A fermentation lid or airlock works best. Alternatively you can use a 2-piece mason jar lid, but be sure to burp it every day. Do not take the lid off, because you don't want to introduce oxygen. To burp, just quickly loosen and retighten the band just to let pressure escape.
Ferment:
Place the jar in a darkish place for about 5-7 days. The ideal temperature for fermenting is about 72-80℉. A little cooler or warmer is ok, but try to stay close to the target temperature.
You can taste it after 5-7 days and if you like it, you can call it done. I like to let it ferment longer, about 3 weeks to increase the probiotic content. You can eat it right away or store it in your refrigerator for at least a year. Seal the jar well for long term keeping. I like to fill it into smaller containers, to use one and keep the rest fresh and sealed for later.

Notes

Enjoying Your Salsa Verde: Uses and Ideas

Tip: You can use green tomatoes in place of the tomatillos.

For more information and benefits of fermenting, check out my post on lacto-fermented vegetables.

Keyword Hot sauce, fermented foods, dips, condiments, relish, lacto-fermented foods, preserving, pickled foods, savory toppings, spicy foods, salsa, tomatillos