Lacto-Fermented Salsa Verde
Since this year’s tomato harvest was almost a complete dud but I did have a lot of tomatillos available we went with a Lacto-fermented Salsa Verde. I do have to say, I almost prefer Lacto-fermented salsa on my burritos or fish tacos instead of canned salsa (or worse, store-bought salsa. 🤢).
The key to Lacto-fermenting any veggie at home is to always remember the following:
#1. Lacto-fermentation is simply a controlled decomposition of vegetables.
#2. Make sure your veggies are completely covered by the liquid. Those veggies not covered have a higher chance of developing mold which makes them inedible. (at least I wouldn’t want to eat them)
#3. Your equation should always be for Lacto-fermentation: the weight of vegetables + weight of water x .025 salt. I find a kitchen scale is great for this. Using this formula allows you to take the guesswork out of any recipe.
Ingredients:
- Tomatillos, papery husks remove
- Onions
- Serrano Peppers, 1 or 2. Depending on how hot you like it
- Cilantro (optional)
Alternative flavorings for your Lacto-fermented salsa verde
Some herbs or alternate seasonings you can use to flavor your Lacto-fermented salsa verde are:
- Cumin
- Oregano
- Dried chili pepper
- Coriander
Weigh your empty jar ahead of time or if your kitchen scale has a TARE on it you can use that. You need to make sure to account for the weight of the jar. Coarsely chop your tomatillos, onions, serrano peppers, and cilantro. Pour water over the chopped ingredients. Measure your required salt (per formula above). Pour out the water and mix with the salt and then pour brine back into the vegetable mix.
If you have a fermenting top along with fermenting weights then you’ll have a super easy time but it can be done with mason jars and airlocks. Here is a link over at Amazon if you are interested in those styles of tops. You just might have more issues with spoilage. I’ve provided a link to Amazon where you can buy both the fermenting tops and weights.
Almost done!
From this point, if you have fermenting weights add this on top of your vegetables, herbs, and brine water. Within the next day or two, depending on how warm your location is, you might notice bubbling occurring. This is a reason for celebration because your food is now fermenting!🎇 I know usually within three days if I have more than two or three jars on my counter my entire kitchen smells like odd combinations of pickles, sauerkraut, and rather funky cheese. Yes, odd I know. In all my years working with fermentation, I have found however that that odd fermenting smell is a sign that deliciousness soon follows.
Waiting is torture…
Within about seven days (give or take a few) you can start opening up your jar to smell and taste your wonderful creation. You will know when it’s perfect for you when the vegetables have just enough crispness or flavor. This is where it moves from science into art. You get to be the judge on your creation. Do you let it go longer for a more tart or sour finished product? Or is an eight-day fermentation just right for you? I find with salsa verde usually 5-7 days is good for me. I then take the finished product and move it to my blender where I will blend until mostly smooth. The now finished product now gets moved into the fridge where the flavors will become a bit more complex.
You can immediately start enjoying from that point on!
Read more on the health benefits of including dishes like Salsa Verde here
