FERMENTED SALSA VERDE
Fermented Salsa Verde is a zesty condiment made with fresh tomatillos, onion, garlic, sea salt and lime juice. The fermentation process adds a subtle complexity, giving the salsa a probiotic boost and enhancing its natural flavours. Perfect for pairing with tacos, grilled meats, or as a dip for chips, this salsa packs a punch of freshness and spice with a smooth, sour finish. It’s easy to make with just a handful of ingredients and offers a healthful twist on a classic salsa verde by adding gut-friendly probiotics through fermentation.
RECIPE CATEGORY
Snack, Appetisers, Side
SERVING SIZE
1 serving
CUISINE
Mexican, Latin-American
PREPARATION/TECHNIQUES
Fermentation, No-Cook, 5 Ingredients or Less, Quick & Easy, Prepared in Advance
OCCASION/HOLIDAY
Cinco De Mayo, Backyard BBQ, Family Reunion, Party, Summer, Potluck, Taco Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Cholesterol, Kosher, Healthy, Probiotic-Rich, Raw, Low Fat, Organic
DISH TYPE
Condiment, Dip, Salsa, Appetiser
INGREDIENTS
There are the following ingredients for Fermented Salsa Verde :
- 1 small tomatillo, diced
- ¼ onion, diced
- 1 garlic clove, minced
- 1 tbsp lime juice
- Pinch of sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 25
- Fat:5g
- Carbohydrates: 5g
- Fibre: 1g
- Protein:5g
- Sodium: 150mg
PREPARATION
- Combine Ingredients: In a clean bowl, mix the diced tomatillo, onion, garlic, lime juice, and sea salt until everything is evenly distributed.
- Pack Into Jar: Transfer the mixture into a sterilised glass jar, pressing down slightly to remove any air pockets. Leave some space at the top to allow the salsa to expand during fermentation.
- Ferment: Cover the jar with a breathable cloth or lid and leave it at room temperature for 1-3 days to ferment. Taste periodically, and once the desired tanginess is achieved, transfer it to the fridge.
- Store: Once fermented, the salsa can be stored in the fridge for up to 2 weeks, where the flavours will continue to develop.
PREP TIME
10 minutes
COOKING TIME
1-3 days (fermentation time)
TIPS
Here are some tips for the preparation of Fermented Salsa Verde:
- Fermentation Temperature: If your kitchen is warm, the salsa may ferment faster, so check after 1 day. In cooler environments, it may take longer.
- Adjust Flavours: After fermenting, you can adjust the lime juice or add more salt for a brighter flavour before serving.
- Prevent Spoilage: Always ensure the salsa is fully submerged in its juices to prevent exposure to air, which can cause spoilage.
VARIATIONS
- Spicy Salsa Verde: Add diced jalapeño or serrano pepper for a spicy kick.
- Herb Twist: Mix in fresh cilantro or parsley for an added herbal flavour.
- Mild Version: If you prefer a less tangy taste, reduce the fermentation time to 1 day or less.
PREPPING AND STORAGE
- In The Fridge: Store the fermented salsa verde in an airtight container for up to 2 weeks. The flavours will become more strong over time.
- Freezing: Fresh salsa is the best, but you can preserve it in small batches for up to 3 months. Make sure to thaw in the fridge before serving.