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.
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
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.