Recipe: Salsa Verde Fermented Hot Sauce - FarmSteady

October 25, 2022 FarmSteady

Recipe: Salsa Verde Fermented Hot Sauce

We adore Salsa Verde. It’s super fresh, vibrantly green and packs a bit of heat, but not enough to stop us from devouring the entire bowl (and basket of accompanying chips). Made with tomatillos, serrano peppers, white onion and cilantro it was a flavor combination we knew we needed to convert into hot sauce form.

Tomatillos, for the uninitiated, look like an unripe green tomato with a papery husk. They are firmer than tomatoes and pack a bright vegetal flavor and pleasant acidity. To use you want to peel the husk off, remove the stems, and give them a good rinse (they will be quite sticky.)

Blended into a hot sauce, the tomatillos add a great velvety consistency that resists separation. The sauce finishes with a medium-mild heat, light green color and all of the salsa verde notes you love.

Recipe: Salsa Verde Fermented Hot Sauce

Rated 3.4 stars by 112 users

Category

Hot Sauce

Servings

128

Prep Time

20 minutes

Cook Time

0 minutes

Author:

FarmSteady

We adore Salsa Verde. It’s super fresh, vibrantly green and packs a bit of heat, but not enough to stop us from devouring the entire bowl (and basket of accompanying chips). Made with tomatillos, serrano peppers, white onion and cilantro it was a flavor combination we knew we needed to convert into hot sauce form.

Image of Recipe: Salsa Verde Fermented Hot Sauce

Ingredients

Equipment

Fermented Hot Sauce Kit
Hot Sauce Bottles

Ingredients

1 pound tomatillos (~18), peeled, de-stemmed, and quartered
1 pound serrano peppers, de-stemmed and quartered
1 small onion, chopped
2 cloves garlic
6-8 sprigs cilantro
2 tablespoons kosher salt
1 quart water
1 cup white vinegar, reserved

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Directions

Tip: chili peppers are hot, we strongly recommend wearing gloves while preparing this recipe.
Pack tomatillos, peppers, onion, garlic and cilantro into your 2-quart fermentation jar.
Combine salt and water, stir until salt is fully dissolved to make the brine.
Add fermentation weight and pour in brine to cover, pepper mixture should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight.
Add tomatillos, peppers, onion, garlic and cilantro to blender with 1 cup of the fermentation liquid and 1 cup white vinegar. Blend until smooth. Hot sauce will keep refrigerated for at least 2 months.

Recipe Video

Filed in: Hot Sauce, Lacto-Fermentation, Salsa, Salsa Verde, Serrano, Tomatillo

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