Fermented Ingredients (147 days):
• Tomatillos 205g
• Garlic 18g
• Jalapenos 50g
• Yellow Onion 20g
• Brine 1 Cups (~3%)
Fresh Ingredients:
• Cilantro 4g
• Lime 1/2 Juiced
• Water 1 Cups
Combine all ingredients, blend on low for 30 seconds
Notes:
• A lot to unpack here but it comes down to three things: water, salt, sour
• Way too watery. In the blender adding the cup of water seemed like a good idea and looked fine but even when cold this is way too runny. My biggest issue with the salsa for sure
• Salty as fuck. I didn't add any additional salt because I was using the brine and it's still over seasoned
• Sour. I was wondering what using this many fermented ingredients would be like and it's for sure crossed a line
• To follow up a bit, the proportions were a bit out of whack. Normally for salsa (or hot sauce) I'd amp up the onions and peppers a bit. Onions would be half the weight of the tomatillos, peppers would have an extra 25g added. More cilantro also
• Cilantro wasn't super fresh, in my fridge for over a week. Not at all spoiled though
• I've got two other similar jars fermented, different ratios
• It's such a weird flavor but it's addictive and I've killed a half bag of tortilla chips in 30 hours since making it
• I didn't measure out the yield but maybe 2 or 3 cups
• I'm at the point where I've scooped most the good stuff at the bottom and it's all just water now. Maybe 80% of the total yield now being water I'm about to dump into the sink. I judged the liquid to solid ratio bad here. Let's learn from that
• This wasn't a total failure but not something I'm about to share outside of the blog
Ideas:
• Use 1/2 to one cup of liquid. To reduce the salt do half fresh water and half brine
• Add half a fresh onion and some peppers, sauteed. Between half to equal the weight of the fermented stuff
• Full bunch of fresh cilantro, maybe 3/4 bunch. Two or three times more than 4g at least
• Maybe the whole lime. It's already sour so the extra acid is a drop in the bucket compared to the extra flavor
• Missing a kick. Next jar add some habs or serranos
• Xanthan to lock up some of the water content
