FERMENT ALL THE THINGS! That is my motto! It is such a simple and easy way to add a boost of nutrition to your foods and condiments. Living in Southern California we eat mexican food for almost every other meal. My kids even dip their plantain chips in salsa! Making your own salsa is so easy! This post will share with you my fermented probiotic salsa verde.
Fermented Probiotic Salsa Verde
Ingredients:
- 8-10 tomatillos- husks removed and quartered
- 1/2 white onion- chopped
- Garlic-chopped (You can determine how much garlic you like, I used 5 cloves because I love garlic!)
- Cilantro- chopped
- Jalepeno pepper- seeded and chopped
- Lime- zest and juice
- Water
- Salt & Pepper
- Cumin
- Olive Oil
Warm up a large saucepan to medium and add some olive oil. Sautee up garlic and onions until onions are translucent. Add tomatillos and jalepeno. Season with salt & pepper and cumin. Add lime zest, lime juice and some water to thin out the sauce, and let sauce simmer for 20 minutes. Season to taste. You can pour the sauce into a blender to make it into liquid, or you can leave it chunky-Your choice! The salsa will have to completely cool before you can start the fermentation process.
Once the salsa is completely cool. you do that you blend in some whey (Click here to learn how to make your own). Put it on the counter, cover with a secured paper towel and let it sit for 2-4 days depending on the heat. The warmer it is the less time it will take to ferment. Once you see bubbles begin to appear in the salsa you know that the salsa is beginning to ferment. Then you can put a sealed top and put in the fridge. That’s it! So easy and full of probiotic benefits!
Salsa Verde is good on chicken, fish or any Mexican dish. The sauce is great for enchiladas, but if that is the case you can skip the fermentation process since the heat from cooking will just kill all the good bacteria. The fermented version is great for chips and salsa, with plantain chips and as a condiment for mexican food.
Love the recipe, but sunflower oil's a no-no in my world. Too off-the-charts high in omega-6s. Coconut's ok, esp for high heat. I use olive as my all purpose oil, but coconut for high heat, grassfed butter sometimes (yum), and I'd like to start using flax in salad dressings.