Eating Mexican at home was never quite the same as going to our local Mexican…
Fermented Salsa Verde
Gut healthy Fermented Salsa Verde is a quick and easy recipe made with fresh tomatillos, garlic, cilantro and a kick of jalapenos.
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.
It happens when microbes, such as yeast and bacteria, metabolize the carboydrates in a food and produce acid. “says Jennifer McGruther, author of “The Nourished Kitchen” cookbook.
Fermented foods like salsa, sauerkraut, kimchi, and drinks are a great source of probiotics. The chemical process to culture a good probiotic sourced food is simple.
Is fermented food good for you?
The probiotics that are created through fermentation are very beneficial for digestive health. Fermenting foods can also change the nutritional content a little bit. It can increase the B vitamins in the food,” says Torey Armul, a registered dietitian nutritionist in Columbus, Ohio, and a spokesperson for the Academy of Nutrition and Dietetics. “That has been linked to bowel regularity, even improvements in blood pressure, and blood sugar control.” There’s a lot of things that happen when a food is fermented – the probiotics, the nutritional value, can all lead to good benefits for a healthy gut.
Fermentation Tips
- 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.
For more great salsa recipes be sure and try these.
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Gut healthy Fermented Salsa Verde is a quick and easy recipe made with fresh tomatillos, garlic, cilantro and a kick of jalapenos.
Scale
Ingredients
14 oz fresh tomatillos, husked and quartered
3 medium jalapenos, seeded and quartered
3 medium garlic cloves
1 cup coarsely chopped fresh cilantro
1 teaspoon ground coriander
1 medium lime, juiced
2 teaspoons salt
1/3 cup sweet onion quartered
Instructions
Place all ingredents into a food processor. Process for 1-2 minutes until salsa is smooth.
Place in a glass quart jar and seal tightly with lid.
Allow to ferment for 4 days on the counter then place in refrigerator for up to 3 months. I like to use a piece of washi tape on the lid and write the use by date.
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