Cilantro “Salsa”

This recipe offers a delightful and zippy change of pace with its flavorful cilantro paste. Perfect for adding interest to wraps and stir-fries, this condiment combines the vibrant flavors of cilantro, garlic, chiles, and ginger into a paste that can be enjoyed immediately or stored for future use. The fermentation process enhances the taste and depth of the ingredients, resulting in a powerful and aromatic base. After fermentation, the paste is further enhanced with the addition of minced roasted peanuts, peanut oil, and sugar, offering a delightful twist to the flavor profile. While the post-ferment additions reduce its shelf life, this cilantro paste is sure to bring a burst of flavor to your culinary creations.

This zesty cilantro paste is a flavorful condiment that will add a delightful twist to your wraps, stir-fries, and various dishes. The fermentation process creates a powerful, pure, and concentrated cilantro flavor, while the addition of peanuts, peanut oil, and sugar after fermentation gives it a zippy and nutty kick. Though the post-ferment ingredients limit its shelf life, it’s definitely worth trying for a quick and exciting change of pace in your meals.

Yield: About 1 pint

Fermentation Vessel: 1 pint or larger

INGREDIENTS:

• 2 bunches (about ½ pound) cilantro
• 4 cloves garlic
• 1–2 chiles, serrano, or jalapeño
• 1 tablespoon grated fresh ginger
• 1 teaspoon unrefined sea salt
• 3 tablespoons lemon juice

INSTRUCTIONS:

1. Place the cilantro, garlic, chiles, and ginger in a food processor and blend until a smooth paste consistency is achieved.
2. Sprinkle the salt over the paste and add the lemon juice. Mix well to combine.
3. Press the paste into a pint jar and top it with a quart-sized ziplock bag. Press the plastic down onto the top of the ferment, then fill it with water and seal.
4. Set aside the jar on a baking sheet to ferment, somewhere nearby, out of direct sunlight, and at a cool temperature, for 4 to 7 days.
5. Check the ferment daily to ensure the paste is submerged in brine. Press it down if needed to bring the brine back to the surface. You may notice some harmless scum on top; refer to the appendix if any concerns arise. The cilantro leaves will wilt and develop a deep green color during fermentation.
6. Taste-test the ferment on day 4. The sourness may not be as pronounced as the salt at this point, so ferment longer if a more acidic flavor is desired.
7. After fermentation, stir in the minced roasted peanuts, peanut oil, and sugar to enhance the taste of the paste. Enjoy it immediately or store it in the refrigerator for about 1 week due to the added ingredients. Without the post-ferment additions, the paste can be refrigerated for up to 6 months, providing you with an extended supply of this delectable cilantro condiment.

NOTE:

As with many fermented foods, this cilantro paste offers potential health benefits, such as supporting digestion and promoting gut health. Incorporate it into your meals to experience both its vibrant flavor and its positive impact on your overall well-being.