Fermented Salsa Verde Recipe
Fermented Salsa Verde, a taste of summer to be savored year-round, anytime you need a pick-me-up. It's fresh, vibrant and alive! This is a versatile condiment that pairs with all kinds of foods, not just within the Mexican cuisine. And it keeps in your refrigerator for at least a year, ready to be enjoyed whenever you need a nice fresh tasting appetizer, side, or topping for your meals.
Equipment
- Food processor - I prefer using my electric food processor. You can also use a blender or Vitamix
- Large bowl
- A wide mouth funnel - A wide mouth funnel is very helpful to get your salsa into the jar.
- Quart size mason jar - or a Flip top jar, such as the Bormioli Rocco Fido jar
- Fermentation Lid - you can just use a 2-piece mason jar lid, but I prefer a fermentation lid or airlock lid.
Ingredients
- 1½ lbs fresh green tomatillos - husk, rinse. Use green tomatoes if you don't have tomatillos.
- ½ cup onion, chopped
- ½ bunch Fresh cilantro or papalo
- 1-6 Spicy green peppers - my favorites are jalapenos or serranos. If you prefer low heat, use less or use mild jalapenos.
- 2-4 Garlic cloves
- 2 tsp Lime juice
- 3-6 tsp Sea salt
- ½ tsp cumin or coriander seed
Instructions
- Prepare the Ingredients: Start by husking and rinsing the tomatillos. Chop them into quarters. Roughly chop the cilantro, garlic, onion, and peppers.
- Place everything in a blender bowl.Process to the desired consistency
- Pour into a large bowl. Add the lime juice and salt, mix well. You can adjust the salt. I like to use 6 teaspoons for a quart jar, especially when the weather is very hot. But if you prefer less salt, 3 teaspoons is enough, but don't go lower
- Pack the salsa into your jar: Transfer the mixture to your clean mason jar, stir to remove air bubbles. Leave at least an inch of space at the top, as the salsa will expand as it ferments.
- Seal with a fermentation top: I do not add a fermentation weight when I make blended salsas, they sink. But it is important that your lid is sealed tight. A fermentation lid or airlock works best. Alternatively you can use a 2-piece mason jar lid, but be sure to burp it every day. Do not take the lid off, because you don't want to introduce oxygen. To burp, just quickly loosen and retighten the band just to let pressure escape.
- Ferment: Place the jar in a darkish place for about 5-7 days. The ideal temperature for fermenting is about 72-80℉. A little cooler or warmer is ok, but try to stay close to the target temperature. You can taste it after 5-7 days and if you like it, you can call it done. I like to let it ferment longer, about 3 weeks to increase the probiotic content. You can eat it right away or store it in your refrigerator for at least a year. Seal the jar well for long term keeping. I like to fill it into smaller containers, to use one and keep the rest fresh and sealed for later.