Fermented Green Hot Sauce

Ingredients

• 2 cup tomatillos (Chopped; husked, rinsed, and quartered)
• 1 cup jalapeños (Sliced; leave seeds in for more heat)
• 1 cup onion (Sliced)
• 2 garlic (Cloves, smashed)
• 2 cup filtered water (For the brine)
• 2.5 tsp non-iodized salt (For the brine)
• cilantro (Optional; a handful, chopped)
• 1 tsp cumin or coriander (Optional flavor booster; use either cumin or coriander)
• 2 tbsp raw apple cider vinegar or lime juice (Optional; stir in after blending for extra brightness)

Steps

1. 1

   Prepare the vegetables. Husk and rinse the tomatillos, then quarter them. Slice the jalapeños, leaving the seeds in if you want a hotter sauce. Slice the onion and smash the garlic cloves.

2. 2

   Pack the prepared tomatillos, jalapeños, onion, and garlic tightly into a clean quart jar. Add the optional chopped cilantro and cumin or coriander, if using.

3. 3

   Make the brine by dissolving the non-iodized salt completely in the filtered water.

4. 4

   Pour the brine over the packed vegetables until they are fully submerged. Leave enough headspace for fermentation activity and expansion.

5. 5

   Place a fermentation weight on top of the vegetables to keep them below the brine. Cover the jar with an airlock or a loose lid; do not seal it tightly without a way for fermentation gases to escape.

6. 6

   Leave the jar at room temperature for 7–14 days. Check it daily and press the vegetables back under the brine if necessary. The sauce is ready when it is visibly bubbly and tastes tangy.

7. 7

   Strain the fermented vegetables, reserving the brine. Transfer the vegetables to a blender and blend until smooth.

8. 8

   Add reserved brine gradually while blending until the hot sauce reaches your desired consistency.

9. 9

   For extra brightness, stir in 2–4 tablespoons of raw apple cider vinegar or lime juice, if desired.

10. 10

    Transfer the finished sauce to a clean container and store it in the refrigerator. The flavor will continue to deepen over time.

Notes

For a spicier sauce, substitute serranos for some or all of the jalapeños, or add a habanero. Use the sauce on tacos, grilled meats, eggs, or in marinades. Keep the vegetables submerged throughout fermentation; discard the batch if it develops an unpleasant odor or visible mold.

Nutrition per serving

• condiment
• sauce
• fermented
• probiotic
• Mexican-inspired
• gluten-free
• vegetarian
• vegan