Tomatillo Salsa

Fermented Tomatillo Salsa is a tangy and flavorful condiment that can be enjoyed as a quick fermented salsa or a delicious summery salsa to brighten up your winter meals. With its zesty and acidic flavors, this recipe, using the relishes, chutneys, salsas, and fermented salads technique, yields approximately 1 quart of delightful salsa. The fermentation process adds depth to the flavors, making it a versatile and delicious addition to your culinary creations.

Fermented Tomatillo Salsa is a vibrant and versatile condiment that can elevate the flavors of your favorite dishes. Enjoy the process of fermentation and savor the delightful flavors that develop over time. Whether you choose to enjoy it within a few weeks or let it ferment for a longer duration, this salsa is sure to become a favorite condiment in your kitchen.

So, gather your ingredients, prepare your fermentation vessel, and let the magic of fermentation transform simple tomatillos into a tangy and vibrant salsa. Embrace the flavors of this fermented delight and elevate your culinary creations with the boldness of Fermented Tomatillo Salsa.

Yield: About 1 quart

(Fermentation vessel: 1 quart or larger)

INGREDIENTS:

• 1 pound tomatillos
• 1 medium onion, diced
• ½ bunch cilantro, finely chopped
• 2 cloves garlic, minced
• Juice of 1 lime (including zest for extra lime flavor)
• Pinch of cracked pepper
• 1–3 jalapeños, diced (optional; include seeds for more heat)
• 1 teaspoon unrefined sea salt

INSTRUCTIONS:

1. Remove the husks from the tomatillos and rinse them well in cold water.
2. Dice the tomatillos and place them in a bowl.
3. Add the diced onion, finely chopped cilantro, minced garlic, lime juice (including zest), cracked pepper, and diced jalapeños (if desired).
4. Sprinkle in the unrefined sea salt and work it into the mixture using your hands.
5. Taste the salsa and adjust the salt if needed, ensuring it has a pleasantly salty flavor without being overwhelming.
6. The salsa will release brine quickly. Press the salsa into a jar, ensuring that there is brine covering the vegetables.
7. To create a follower and weight, place a quart-sized ziplock bag on top of the salsa and press it down onto the surface of the ferment.
8. Fill the ziplock bag with water and seal it. This will act as both a follower and weight, keeping the salsa submerged.
9. Place the jar of salsa on a baking sheet and set it aside in a cool area away from direct sunlight.
10. Allow the salsa to ferment for 5 to 21 days, checking regularly to ensure the vegetables remain submerged.
11. You can start testing the ferment on day 5, or for a longer fermentation, wait until day 21. The salsa is ready when the flavors have mingled and developed a lemony-acidic profile.
12. The onions will retain their fresh crispness while the rest of the vegetables will soften during fermentation.
13. Transfer the fermented tomatillo salsa to jars, ensuring the lids are tightened.
14. Store the jars in the refrigerator, leaving as little headroom as possible and tamping the salsa down under the brine.
15. The shorter fermentation version of the salsa should be enjoyed within a few weeks, while the longer fermented version will keep refrigerated for up to 6 months.