{"id":8151,"date":"2019-07-11T04:16:54","date_gmt":"2019-07-11T11:16:54","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=8151"},"modified":"2020-08-10T20:34:11","modified_gmt":"2020-08-11T03:34:11","slug":"salsa-verde-recipe","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/salsa-verde-recipe\/","title":{"rendered":"Fermented Salsa Verde"},"content":{"rendered":"\n
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Fermented salsa verde<\/strong>, made with tomatillos, garlic, cilantro, and plenty of jalape\u00f1os, has a vibrant, bright flavor marked by notes of citrus and the lightest touch of sea salt. It takes less than 5 minutes of active time in the kitchen, and just a few days to culture on your countertop.<\/p>\n<\/div><\/div>\n\n\n\n

\"Fermented<\/figure>\n\n\n\n

What is it?<\/h2>\n\n\n\n

Fermented salsa<\/a> is a salsa that has been allowed to culture for several days to a few weeks. This process imparts a deep, complex flavor with acidic undertones. And, like sauerkraut<\/a>, sour pickles<\/a>, and many other fermented foods and drinks, it tends to be a good source of probiotics.<\/p>\n\n\n\n

Ingredients typically include tomatoes or tomatillos, as well as onion, garlic, chili peppers, cilantro, citrus juice, salt, and spices. Sometimes, cooks will also add a starter culture, like whey, to speed up fermentation, but you can make it without whey, too. You use this same technique with other spicy ferments, such as fermented pepper mash<\/a>.<\/p>\n\n\n\n

Fermentation Tips<\/h2>\n\n\n\n

It's really easy to make fermented salsa. You start by blitzing tomatillos, garlic, white onion, jalape\u00f1os, and coriander in a food processor. After that, you'll seal it in a jar and let it culture at room temperature for a few days and up to a week. <\/p>\n\n\n\n

And while it's easy to make, there are a few tips to keep in mind to ensure your salsa ferments safely and comes out just how you like it.<\/p>\n\n\n\n