When i taste a new fermentation, my body speaks to me before my tastebuds, as the telltale of a good ferment is how it makes my body move when I taste it. Different ferments seem to affect different parts of the body with good krauts making my hips move and top kimchi conjuring more of an Elvis knee-waggle swooning response. This tomatillo salsa recipe has for me something distinctly new and different in the dance realm – an upper body “I Wish I Could Shimmy Like My Sister Kate” kind of jiggle. I don’t make the news, i just report it. Ooh, it’s good.
Preparation Time: 15 minutes
Fermentation time: 1-2 weeks (mine was 12 days)
Yield: 3 cups
1 pound tomatillos
1/2 medium onion
1 jalapeno pepper
1 oz fresh cilantro (1/2 cup packed loosely)
1 T lime juice
2 cloves garlic
- Remove the paper-like husk from the tomatillos and cut them in half
- Dice all ingredients finely by hand or place into a food processor and combine until reaching desired consistency
- Place ingredients into a mason jar with an airlock lid on top I find fermenting with an airlock to be best for ferments such as this where there is not a full submersion under a brine as it helps prevent mold and other growths from occurring.
- You could also pack the mason jar completely full with no air space remaining at the top and loosely screw the top on to allow for pressure to escape. If you do this, place a dish under it to catch the runoff.
- In either case, wait 7-14 days and enjoy. You’ll notice a nice tang to the salsa when it’s ready.
Serving suggestions could of course be as simple as tortilla chips and salsa, but it seems a shame to not feature this more, so I’d suggest making tostadas topped with beans, avocado, diced tomato and crowned with this salsa. This tomatillo salsa recipe would also make a great substitute topping for enchiladas. Don’t bake it of course to preserve the probiotic benefit, but simply pour it on generously when serving.
Fermented salsa can be a little tricky to make, not because it’s a difficult process, but because it’s hard to be patient in waiting for something that is probably sufficiently good right away. This salsa would be fine I’m sure without the fermentation, but those alchemical days spent fermenting adds healthy probiotics, a wonderful zing to the taste and perhaps most importantly a little upper-body shimmy to your kitchen recipe dance repertoire.