Name: RECIPE: FERMENTED ROASTED SALSA VERDE
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: FERMENTED VEGETABLE KIT, GREY CELTIC SEA SALT, WATER KEFIR GRAINS

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While it is not necessary to precook tomatillos before turning them into salsa, roasting them first imparts just a hint of smoky flavor and makes the salsa more flavorful. You can add more peppers or vary the type of peppers if you like things extra spicy. As is, this salsa is mild.

15 minutes

45 minutes

INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

INGREDIENTS:

2 lbs. tomatillos
1 small-to-medium white onion
2 fresh Anaheim peppers (or jalapeño, if you prefer more spicy)
2 cloves fresh garlic
1 Tbsp. fresh lemon juice
1 tsp. Celtic sea salt
1/2 cup chopped cilantro, optional
1/4 cup water kefir or whey

INSTRUCTIONS:

Remove husks from tomatillos and cut in half. Trim ends off peppers and cut in half. Remove the seeds unless you like things very spicy.
Place tomatillos and peppers cut side down on a baking sheet and broil until skins are charred and bubbling. Remove and place in a covered glass bowl until cool enough to handle. This step helps soften the skins and makes them easier to remove. Scrape off charred skins. Don’t worry if you cannot remove all of the skin.
Cut the onion in large pieces. Place the onion, garlic, lemon juice, cilantro (if using), roasted tomatillos, and peppers in a blender container. Blend until finely chopped. If you prefer your salsa chunky, blend less. Salt to taste. Stir in water kefir or whey.
Place in a 2-quart mason jar and cap tightly. An airlock lid works well for this. Let ferment at room temperature for 3 days before moving to the refrigerator or other cool storage.

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RECIPE: FERMENTED ROASTED SALSA VERDE

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INSTRUCTIONS:

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RECIPE: FERMENTED ROASTED SALSA VERDE

INGREDIENTS:

INSTRUCTIONS:

Ready to Learn More?

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