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FERMENTED SALSA VERDE
18

FERMENTED SALSA VERDE

NUTRITION
HEALTHY RECIPES
Jan 30, 2025

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.

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