Fermented Salsa
If you want a tangy salsa then try this fermented salsa verde. It's a quick and easy recipe made with fresh tomatillos, garlic, onions, seasoning, cilantro, and a kick of jalapenos.
Equipment
Ingredients
- 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
- ⅓ cup onion sweet, quartered
Instructions
- 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 a fermenting lid.
- 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.
Notes
- Use a good quality fermentation lid with my canning jars like these Smart Lids which allow the carbon dioxide to safely leave the jar without needing to open the lid.
- 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.
Nutrition
Serving: 0.5cup | Calories: 66kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1556mg | Potassium: 478mg | Fiber: 4g | Sugar: 7g | Vitamin A: 662IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 1mg
