As I am writing this my kids are eating tomatillos. Straight and raw. I am not sure I understand, but they seem to be enjoying their snack so that frees me up for a bit to come here and share my latest fermenting experiment — Fermented Green Salsa.
Which is how I prefer to eat my tomatillos (or “apples” if you ask my two year old)…
I have been making and enjoying green salsa for a while, and didn’t realize how much it could get better by fermenting. It adds whole new layer of flavor, and then there is the fact that every time we eat it we are adding probiotic goodness to our meal or snack.
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Natalia and I made this together, and as I was teaching her how all about fermenting and salsa making she was taking meticulous notes “but just with lines because I don’t know my letters”.
Now, when she gets older she won’t really be able to look back at those notes to see how to make fermented green salsa but seeing her take those notes made me so happy. She was intensely listening and trying to remember every little bit about it.
Though she might not have gotten some of the points I was making.
“No, explosions are BAD that is why we are using these special lids. They let the built up gas out while keeping the air away from it.”
She won’t be fermenting unattended for a while, but I think it is important to get her, and my other kids of course, in the kitchen and to be teaching them about cooking in general and in the unique art of fermenting.
- 10 tomatillas
- 2 jalapenos
- ⅓ bunch cilantro, stems and all
- juice of 3 limes
- 2 cloves garlic, minced
- 1 teaspoon cumin (optional)
- 2 powdered probiotic capsules OR appr. 14 billion probiotic strands (we used these)
- 1-2 airlock lids/fermenting lids (optional, but definitely advised)
- 1 teaspoon salt
- 2 teaspoons honey (optional, we tried some with and some without)
- Turn on the broiler, to high if there is a high/low option.
- Peel the papery skins from the tomatillos and wash. Slice in half and put skin side up on a broil safe sheet pan.
- If you want it spicy, leave the seeds in the jalepeno if not slice and half and seed (it will still have some heat with two, you can do one or omit of desired). Put them on the pan too.
- Broil until the skins are about half black (5-7 minutes, keep an eye on them).
- Put a tomatillo, the lime juice, and the cilantro in a food processor. Pulse until the cilantro is chopped enough you can't really the stems were left on. Add the cumin (if using), garlic, and the rest of the broiled fruits. Pulse until it is salsa consistency. Check the temperature to make sure it is not hot (warm is fine). If it is let cool off a bit.
- If not pulse in the salt and the powder from the probiotic capsules.
- Put in a fermenting jar/lid combo with plenty of headroom. Or a bottle that airlocks snuggly fit on. If you don't have a fermenting jar you can burp a few times a day, but mold is more likely. I used two two cup bottles and these airlocks.
- Let ferment for 3-4 days. Add more salt if desired (I added nearly ½ teaspoon more, but I like salt) and the honey if using.
- It tastes good then, but a few days in the fridge improves the flavor also so try not to down it all at once.
- I suggest storing in a lidded container instead of a jar with screw on lid as it can get a bit bubbly even in the fridge.