Gluten-free · Soy-free · Nut-free

Why stop at regular charred salsa? Let’s take it one step forward and ferment it too!

This is a basic charred salsa verde recipe made with tomatillos, jalapeño pepper, garlic, onion, and cilantro. The ingredients are super simple and if you don’t want to ferment it, this recipe is delicious as is; just char and blend with the cilantro.

But if you’re like me and love fermented food, this salsa verde fermented is another level! It lends another level of acidity to it that works so well with the charred smokiness and the fresh cilantro flavor. It wakes up your palate in a whole new way.

Enjoy with tortilla chips at your next party, as a spiky condiment, or as a great snack.

 

Substitutions:

• This recipe requires you to have a food-grade vacuum seal bag and machine so that you can extract the air from the bag and let the ingredients ferment. If you don’t have a vacuum sealing bag and machine, you can ferment them in a glass jar with salt brine. The method is similar to this recipe, this recipe, and this recipe. Simply add charred ingredients to your jar and cover with water. Drain and measure the water, add the 13g of sea salt and dissolve, then add the salty water back into the jar with the ingredients and leave to ferment.

   

Great for:

Dipping tortilla chips into, putting in your tacos, adding to tortillas, rice, and beans.

Fermented Charred Tomatillo salsa

Yields 540g

400g tomatillos

30g white onion, chopped into big pieces

15g garlic, peeled

40g (about 1 whole) jalapeño

13g sea salt

80g fresh cilantro, roughly chopped

1. Heat a medium pan (preferably cast-iron) on medium-high flame. Place whole tomatillos, onion, garlic, and whole jalapeño in the pan to char. Char evenly for 3-5 minutes. Remove everything from the pan once charred.

2. Add charred ingredients to a food-grade vacuum seal bag along with salt. Vacuum seal almost all the way, leaving just a little bit of air in the bag. Slightly crush the tomatillos using the palm of your hand on a flat surface.

3. Store the bag in a cool, dry place to ferment for 5-8 days. The longer it ferments, the stronger the fermented taste will be. The bag will inflate as the gases start to build up in it.

4. After 5-8 days, puncture the bag to deflate it and open it. Add all the contents to a high-speed blender and add the cilantro. Blend until smooth. Store in an air-tight container in the fridge for up to 2 months.