FERMENTED SALSA VERDE WITH TOMATILLO AND LIMES
Fermented Salsa Verde With Tomatillo And Limes 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. It is 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 and sour finish. This Fermented Salsa Verde With Tomatillo And Limes is 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
Appetisers, Side
SERVING SIZE
1
CUISINE
Mexican, Latin-American
PREPARATION/TECHNIQUES
Fermentation, No-Cook, 5 Ingredients or Less, Prepared in Advance
OCCASION/HOLIDAY
Cinco De Mayo, Backyard BBQ, Family Reunion, Party, Summer, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten-Free, Low Cholesterol, Kosher, Healthy, Raw, Low Fat, Organic
DISH TYPE
Condiment / Spread
INGREDIENTS
The following ingredients are required for the preparation of Fermented Salsa Verde With Tomatillo And Limes :
- 80 grams | 2.82 ounces | 1 small tomatillo, diced
- 25 grams | 0.88 ounces | ¼ onion, diced
- 3 grams | 0.11 ounces | 1 garlic clove, minced
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon lime juice
- 3 grams | 0.01 ounces | pinch sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 22 kilocalories
- Fat: 0.1 grams
- Carbohydrate: 4.9 grams
- Sugar: 2.4 grams
- Fibre: 1.2 grams
- Protein: 0.8 grams
- Sodium: 61 milligrams
- Calcium: 17 milligrams
- Iron: 0.3 milligrams
- Potassium: 165 milligrams
PREPARATION
Follow these steps to make Fermented Salsa Verde With Tomatillo And Limes:
- 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 to 3 days to ferment. Taste periodically, and once the desired tanginess is achieved, transfer it to the refrigerator.
- Store: Once fermented, the salsa can be stored in the refrigerator for up to 2 weeks, where the flavours will continue to develop.
PREPARATION TIME
10 minutes
COOKING TIME
No cooking required
TIPS
Here are some tips for the preparation of Fermented Salsa Verde With Tomatillo And Limes:
- 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 coriander 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 Refrigerator: Store the Fermented Salsa Verde With Tomatillo And Limes 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 refrigerator before serving.
