Fermented Tomatillo Salsa in a Jara
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Fermented Tomatillo Salsa

This raw and fermented tomatillo salsa is great for boosting beneficial gut bacteria. It comes together easily with just a few simple ingredients.
Course Snack
Cuisine American
Keyword Tomatillo
Author Sheryl


  • 8 ea tomatillos large, husks removed
  • 5 cloves garlic peeled
  • 1 ea onion quartered
  • 2 ea jalapeno peppers stems and seeds removed
  • 2 tsp sea salt
  • 1 tsp coriander seeds


  • Pull the husks off the tomatillos, give them a good wash with cold water and slice them into quarters.
  • Toss the tomatillos in the food processor with the garlic, quartered onion, jalapeƱos, salt, and coriander/caraway seeds Place the lid on the food processor and whiz for 2-3 minutes until everything is well combined.
  • Pour the fresh sauce into a quart canning jar (give 1/2 inch headspace) and top with your fermentation lid. Don't over-tighten, as your jar will build pressure (and can explode if too tight).
  • Allow to sit at room temperature for 7 days (or longer). Over that time, you will see tiny bubbles and activity in that jar. Once the 7 days have passed, remove the fermentation lid and cover with a regular canning lid.
  • Fermentation will slow down dramatically once you refrigerate, though the sauce will develop a richer taste over time.


Recipe makes one quart of fermented tomatillo salsa.