Fermented salsa verde, made with tomatillos, garlic, cilantro, and plenty of jalapeños, has a vibrant, bright flavor marked by notes of citrus and the lightest touch of sea salt. It takes less than 5 minutes of active time in the kitchen, and just a few days to culture on your countertop.
Jump to Recipe | What is it? | Salsa without Whey | Tips | Variations
What is fermented salsa?
Fermented salsa is a salsa that has been allowed to culture for several days to a few weeks. This process imparts a deep, complex flavor with acidic undertones. And, like sauerkraut, sour pickles, and many other fermented foods and drinks, it tends to be a good source of probiotics.
Ingredients typically include tomatoes or tomatillos, as well as onion, garlic, chili peppers, cilantro, citrus juice, salt, and spices. Sometimes, cooks will also add a starter culture, like whey, to speed up fermentation, but you can make it without whey, too.
Should you add whey to fermented salsa?
Many fermented salsa recipes call for whey or for another starter culture. The popular cookbook Nourishing Traditions recommends using whey in all fermented vegetable recipes, but it's largely an unnecessary addition.
If you want to speed up the fermentation process or if you're concerned about salt intake, adding whey or another starter to your salsa recipe can be helpful. But, for most of us, it's unnecessary. And your salsa will come out just fine without it. Further, salsas fermented without whey often have a more complex flavor and better texture, too.
Fermentation Tips
It's really easy to make fermented salsa. You start by blitzing tomatillos, garlic, white onion, jalapeños, and coriander in a food processor. After that, you'll seal it in a jar and let it culture at room temperature for a few days and up to a week.
And while it's easy to make, there are a few tips to keep in mind to make sure your salsa ferments safely and comes out just the way you like it.
- Use a fermentation lock. A tight seal that prevents oxygen from getting in while allowing the carbon dioxide that builds up during fermentation will help prevent mold and spoilage.
- Watch for bubbles. Tiny bubbles should appear at the surface of your salsa while it ferments, and they should be visible through your jar. It's a good sign that the beneficial bacteria are doing their work.
- Watch for color changes. As the salsa ferments, it will become more acidic, and this may cause it to change color from vivid green to dull green.
- Salt helps keep your ferment safe. Adding salt to the salsa helps keep mold and other microbes that can cause spoilage at bay while beneficial bacteria take root. If you want to minimize salt, consider adding a starter culture instead.
- Separation is normal. Fermentation may cause your ingredients to separate as they culture. Don't worry! It's normal. Just swirl it with a spoon to reincorporate the ingredients.
Mandy Hodgson says
If yoghurt is a thermophilic culture - how can the whey be used in a room temperature fermenting process?
Jenny says
Hi Mandy,
That's a great question. Yogurt is thermophilic (most yogurts are, anyway), but that doesn't mean that those cultures won't proliferate at room temperature; rather, it just means that they proliferate best at a slightly elevated heat. Remember, yogurt cultures between 6 and 12 hours, typically, which is pretty fast. Heat accelerates fermentation. Ferments using whey as a starter usually ferment over a matter of days, as the cooler temperature promotes slower fermentation.
Thomas says
Can a powdered yougurt starter be used? I have some I bought to make non-dairy yogurt out of cashews (or other nuts). Just wondered if I could use that as a starter for this.
pam says
Would the vegetable culture be the same as what is in sauerkraut?
Paula says
Is substituting with whey ok in this recipe and could I use up some frozen tomatillos for this recipe? Thinking maybe not on the later.
Thanks,
Paula
Emily says
How long will this last in the refrigerator?
tiffany says
How long does this last in cold storage?
Penelope Gonzales says
I love salsa verde. I have made some from a different recipe. I'm intimidated by this one because I don't think I understand the whey thing. I visualize yogurt "juice" but I never seem to get enough from the yogurt that I buy to do any fermenting. Is the whey powder that you can get at the Coop Food store ok to add for the recipe to work? I get the concept, but the practicalities are stopping me from jumping in to the fermentation game.
Liam says
Whey powder will not work it is a powdered protein produced from whey.
Are you straining the yogurt in the fridge overnight? That really should produce enough whey to use as a starter, if not check the ingredients, there maybe added ingredients to prevent the yogurt from separating.
Millard Mathews says
You can get more whey by placing in cheese or nut milk bag or cheese cloth and hanging over a bowl for a day. You end up with more whey and Greek yogurt!
Ken Orabone says
I've just started the fermentation journey beginning with Sandor Katz and The Art of Fermentation. I used this recipe, but halved the jalepenos. I also didn't bother with any starter culture as I figured the ingredients should contribute enough bacteria to let things work out on their own. I did have to ferment longer than the 3-5 days, possibly due to the lack of starter and the cool area of the house that has become our fermentation spot. I probably went in the range of 7-9 days.
You can see them in the foreground here, with my sauerkraut and kimchee in the back.
https://plus.google.com/u/0/116992201578501269585/posts/4SV5AbYHLdz
No issues with mold (none with any of my ferments yet) and it was one of the best things I have made. Absolutely fantastic flavors!