This special guest recipe is from Kelly Liston of Oh Lardy. Stay tuned for a whole series of fermented recipes coming up!
A favorite ferment in our house is salsa. Any kind of salsa! Fermenting salsa is so fun because you can really mix up your ingredients each time, using what is available to you. I have made tomato salsas with garlic, jalapenos, and cilantro. I have also mixed a bit of fermenting brine into a store bought salsa for a quick ferment at dinner!
Today I am sharing with you a fermented tomatillo salsa. I found some gorgeous purple spring onions at my farmer’s market. However, any green onion will do in this recipe.
- 500-600 grams fresh tomatillos, quartered, husks removed
- 2 jalapenos, chopped (fresh or fermented)
- 4-6 spring onions, thinly sliced
- 3 cloves of garlic, minced
- Handful of cilantro leaves
- 2 Tablespoons of Qi’a Superfood Cereal Original
- ½ teaspoon starter culture (or 1 tablespoon whey)
- 2 to 3 teaspoons of salt
- Place the quartered tomatillos, garlic, and handful of cilantro leaves in a food processor and pulse until you reach your desired consistency.
- Place the salsa into a bowl and add your chopped jalapenos, spring onions, Qi’a, starter culture, and salt.
- Mix thoroughly.
- Add the salsa to a mason jar, place the lid and screw it on.
- Set the jar on your counter and allow the salsa to ferment for 48 hours.
- Taste after 48 hours and if it is to your liking, place the jar in the fridge and enjoy! My salsa was ready after 48 hours since I have a warm kitchen. Cooler kitchens might need another day.