Fermented green salsa
Fermented foods have taken the culinary world by storm for their health benefits, and fermented green salsa is no exception. This vibrant, tangy condiment offers the perfect balance of heat, acidity, and a deep umami flavor that comes from the fermentation process. A delightful alternative to traditional store-bought salsa, it not only elevates your meals but also supports gut health.
Made with fresh, green ingredients such as tomatillos, cilantro, and jalapeño peppers, fermented green salsa is incredibly easy to make at home. The fermentation process allows beneficial bacteria to flourish, creating a naturally tangy flavor while increasing the salsa's probiotic content. These probiotics are essential for promoting healthy digestion and supporting your immune system, giving this salsa a unique nutritional edge.
The beauty of fermented green salsa lies in its versatility. You can use it as a topping for tacos, grilled meats, fried eggs, or roasted vegetables, or even add a spoonful to soups and stews for an extra layer of flavor. The natural acidity from the fermentation process adds a bright, lively note to any dish, making it the perfect accompaniment for a variety of meals.
Not only does fermented green salsa boost flavor, but it also brings powerful probiotics into your diet, making it a healthy and flavorful choice. Whether you’re a fan of tangy flavors or simply looking to incorporate more fermented foods into your diet, this salsa is a must-try!
Recipe
Ingredients
2 cups green tomatillo or regular firm tomatoes
one small red onion
5 cloves of garlic
2 Jalapeño peppers, seeds removed
a handful of fresh cilantro
1 tsp of pink Himalayan salt
1.5 Tbsp lime juice
a glass jar and patience
Instructions
Prepare all the ingredients. Add them to a blender and pulse until you achieve a chunky salsa texture.
Pour the salsa into a glass jar. Cover it with cheesecloth or a paper towel, securing it with a rubber band. Allow it to ferment at room temperature for 3-5 days (the fermentation time depends on the temperature; if it's cold, wait for 5 days, if it's hot, 3 days).
Use as many organic ingredients as possible to encourage fermentation—I used garlic and cilantro from my garden.
After fermentation, remove the cheesecloth or paper towel, add a plastic lid, and transfer the salsa to the fridge.
Use as needed on fried eggs, meats, vegetables, or in bowls, like my Mexican-inspired bowl here.
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana