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Fermented Cilantro-Lime Jalapeños

Preserve summer's harvest of jalapeño peppers and add gut-healthy probiotics to your Mexican-inspired meals with Fermented Cilantro-Lime Jalapeños! These probiotic peppers are totally raw, vegan, paleo, keto, and Whole30, perfect for topping healthy tacos, nachos, fajitas, and more!

CourseCondiments, Side Dish
Prep Time 5 minutes
Total Time 2 days 5 minutes
Servings 1 quart
Author Lindsey Dietz

Ingredients

  • fresh jalapeno pepperssliced 1/4" thick
  • 1/2cuppacked chopped cilantro
  • 4 to 5clovesgarlicsliced or minced
  • 1limejuiced
  • 1tablespoonsalt
  • 4tablespoonsliquid from a previous fermentBubbie's pickles, or whey dripped from raw milk
  • filtered water to fill jar

Instructions

  1. Start with a clean working surface, knife, cutting board, jar, and hands.
  2. Slice jalapenos and place in a quart-size Mason jar until about 3/4 full.
  3. Next, add chopped cilantro, garlic, lime juice, and salt.
  4. Fill with filtered water to cover the peppers, leaving about an inch of headspace in the jar.
  5. Place the lid on the jar and leave to ferment at room temperature for 48 hours.
  6. Burp the jar once per day (or more if your home is warm).
  7. Transfer the peppers to the fridge and enjoy for months to come!