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Fermented Cilantro Salsa

Fermented Cilantro Salsa
  • 3 medium ripe tomatoes, preferably organic or the equivalent 2 green onions, preferably organic or the equivalent 1 large or 2 small bunches of cilantro, preferably organic or the equivalent 4 cloves garlic, preferably organic or the equivalent 4 serrano peppers, or 4 jalapeño peppers, preferably organic or the equivalent, (optional) 4 tablespoons liquid whey (clear liquid from the top of a yogurt container) 2 teaspoons coarse unrefined sea salt (sources) - See more at:
  1. Wash all the vegetables thoroughly, and dry them. Chop the tomatoes, green onions, cilantro, and garlic very fine. Place the chopped vegetables in a large glass bowl. 2. If you are using the hot peppers, protect your hands by using disposable gloves. Remove the seeds, unless you really like it hot. Slice the peppers into small circular pieces, and add to the rest of the vegetables. Be sure never to touch your eyes until you wash your hands thoroughly. 3. Add the whey and the salt to the vegetables, and mix well. 4. Pour the mixture into a quart-sized Mason jar. There should be at least one inch of space between the top of the jar and the mixture. It is important that the mixture does not touch the lid. 5. Cover the jar, move to a dark place (I use the inside of a cupboard), and let rest for two days while the fermentation takes place, then refrigerate. This condiment should last a few weeks in the refrigerator, though, to be honest, we always finish it within a few days. An alternative would be to add 1 to 4 teaspoons of bottled hot sauce, preferably thick and organic, after the fermentation is complete. Stir well. This avoids the problem of handling fresh hot peppers. This cilantro salsa goes great with all meats, which is the way such condiments are traditionally used in Latin America. But you can eat it with almost any main course. - See more at:

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