If you like adding fermented foods to your diet then you are going to want to try this unique gut-healthy fermented salsa verde. This fermented salsa is a quick and easy recipe made with fresh tomatillos, garlic, onion, seasonings, cilantro, and a kick of jalapenos. You can serve this with any recipe that calls for regular salsa or even better as a topping or dip.
What is fermented salsa?
Fermented salsa is simply tomatillos, cilantro, garlic, onions, jalapenos, and seasoning that’s been left at room temperature to allow the good bacteria to populate the salsa. Fermented salsa is made fresh then allowed to culture for several days in a closed container on the kitchen counter. This process imparts a uniquely complex flavor with acidic undertones. Fermentation helps preserve the food and makes it more nutrient-dense.
Is it ok to eat?
Fermented salsa is not only safe to eat; it is better for you than salsa in the refrigerator section of your local grocery. These salsas lack the healthy probiotic, gut-loving goodness of the fermented salsa.
The probiotics that are created through fermentation are very beneficial to our overall health according to HealthLine
- Improves Digestive Health
- Makes Food Easier to Digest
- Boosts Your Immune System
- Makes Food Easier to Digest
- Might Help With Weightloss
What cuases fermentation?
The fermentation process happens where good bacteria are developing and growing. Yeast and bacteria are metabolizing the carbohydrates in the vegetables' acid.
Why does my salsa taste like beer?
Most likely, your vegetables had a good amount of yeast on them, and yeast in the air was also activating the bacteria to metabolize. If you like a less beer-tasting ferment, then be sure and use the fermenting smart lids I suggest.
Is it ok to have bubbles?
After your salsa has set for 24 hours or so, you will likely notice that small bubbles are beginning to form. This is the normal part of the fermentation process where the good bacteria are developing and growing. Yeast and bacteria are metabolizing the carbohydrates in the vegetables' acid.
- coriander ground
- lime juice
Safty tips for fermenting
- I like using a good quality fermentation lid with my canning jars like these Smart Lids.
- Look for the bubbles. Tiny bubbles should appear at the surface of your salsa while it ferments. It’s a good sign that the beneficial bacteria are doing their job.
- Look for color changes. As the salsa ferments, it will become more acidic, and this may cause it to change color from vivid green to a dull green.
- Don't skimp on the salt. Adding salt to the salsa helps keep mold and other microbes that can cause spoilage at away, allowing beneficial bacteria to grow.
To change up the flavor try the following substitutions
- green tomatoes for tomatillos
- red tomatoes for tomatillos
- sweet onion vs a purple onion
🧂 Seasoning spicey or less spicy
Try changing up the variety of peppers you use. You can give your salsa, no heat, a little or a lot!
|Pepperchinis||100 - 500|
|Plablono||1000 - 2000|
|Jalepneno||2500 - 5000|
|Serrano||6000 - 23,000|
How to store
Storing salsa after it has been fermented in the refrigerator significantly slows down the rate of fermentation. That's why fermented foods can be stored for up to three months, or longer, without losing their quality and good taste.
I use a glass canning jar with a plastic lid. I love using these lids to store all kinds of food in my pantry and refrigerator using canning jars
Ways to serve
- Classic chips and salsa is my favorite way to eat this salsa
- Serve over Vegan Tacos
- Topping for Cuban Quinoa Bowl
- Make nachos, top with Vegan Nacho Cheese and fermented salsa
Favorite fermenting cookbooks
Fermented foods like salsa, sauerkraut, kimchi, and drinks are great sources of probiotics. Try some of these cookbooks for more recipes to get your fermentation on.
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
More seasonings and salsas
- 14 oz tomatillos husked and quartered
- 3 jalapenos medium size, seeded and quartered
- 3 garlic medium cloves
- 1 cup cilantro coarsely chopped, fresh
- 1 teaspoon coriander ground
- 1 lime medium, juiced
- 2 teaspoons salt
- 1/3 cup onion sweet, quartered
- Place all ingredents into a food processor. Process for 1-2 minutes until salsa is smooth.
- Place in a glass quart jar.
- Press the salsa down in the jar so the veggies are fully submerged in the juice/brine.
- Seal tightly with plastic lid. I like to use fermentation lids.
- Allow to ferment for 4 days on the counter in a cool dark area.
- At this point, you may eat the salsa or store it in the refrigerator. Keep the salsa in the refrigerator for up to 3 months. I like to use a piece of washi tape on the lid and write the use by date.