If you’ve ever looked at a pile of green tomatoes at the end of the season and wondered what to do with them, this is your answer!
Fermented salsa verde is one of my favorite ways to turn green tomatoes or tomatillos into something vibrant and full of life. Fermentation adds a natural tang and depth of flavor that you just can’t get from a quick blender salsa. It’s fresh, a little zippy, and packed with beneficial bacteria, all from simple ingredients you probably already have on hand.
This recipe is also very flexible. Adjust the heat by choosing your peppers and deciding whether to keep the seeds. Swap tomatoes for tomatillos. Add cilantro or leave it out. Fermentation isn’t about perfection, it’s about using what you have and letting time do the work!
If you’re new to fermenting, this is a great beginner recipe. It comes together quickly, ferments in less than a week, and gives you something bright and flavorful to spoon over tacos, eggs, grilled meat, or anything that needs a little lift.
Click here for the instagram reel tutorial!
Ingredients:
(makes 1 pint)
•300 g green tomatoes or tomatillos (3-4 medium)
•75 g onion (½ medium onion)
•30 g hot peppers (2-3 jalapeños or similar)
•10 g minced garlic (2 large cloves)
•1-2 tsp ground cumin or coriander (to taste)
•9 g non-iodized salt (~1½ tsp)
•Optional: 4 g fresh chopped cilantro (2 Tbsp loosely packed)
•After fermentation: splash of lime juice (optional)
How to make it:
- Dice tomatoes, onion, and peppers. Roughly chop the cilantro.
- Mix all vegetables, garlic, cilantro (if using), spices, and salt in a bowl. Let sit for 5-10 minutes so the salt can draw out liquid.
- Pack tightly into a clean pint jar, pressing down to release brine and remove air pockets.
- Weigh down with a fermentation weight so solids stay submerged. If brine doesn’t fully cover, add a little filtered water.
- Cover with an airlock lid or a loose jar lid (burp daily if using a loose lid).
- Ferment at room temp for 4-7 days, tasting daily after day 4.
- Add lime juice if desired, then enjoy right away or store in the fridge.
Storage
Once the salsa has reached your preferred level of tanginess, transfer it to the refrigerator. The cold temperature will significantly slow the fermentation process, but the flavor will continue to deepen over time.
Adjusting Flavor
After fermentation, taste and adjust as needed. A squeeze of fresh lime juice can brighten the flavors, and an extra pinch of salt or cumin can round things out. If you prefer a smoother texture, you can pulse it briefly in a blender or use it as-is for a chunkier style.
How to Use It
Fermented salsa verde is incredibly versatile. Spoon it over tacos, enchiladas, or grilled meats. Add it to breakfast eggs, grain bowls, or roasted vegetables. Stir it into soups or use it as a marinade base. Anywhere you would use traditional salsa verde, this version adds an extra layer of tang and complexity along with the benefits of fermentation.
I hope you give it a try!
