Hi. I'm Erica from FarmSteady, and today we're going to make a salsa verde
inspired fermented hot sauce. This hot sauce is jam packed with tomatillos,
Serrano peppers, and cilantro. The heat levels more medium-mild, so if you're
looking for something hotter, check out one of our other videos or just add a
couple habaneros to up the heat level of this. In this video, I'll be covering
prepping all your ingredients for fermentation, making a brine, and
ultimately blending your hot sauce. The full recipe is linked in the description,
and if you like hot sauce (and I hope you do), you'll definitely want to check out
all our recipes and subscribe to this channel, and we'll keep the fermentation
videos coming. But now let's get started making salsa verde fermented hot sauce.
For this recipe, you'll need 1 pound of tomatillos,
1 pound serrano peppers, some cilantro, 1 small onion (chopped)
2 tablespoons of salt, and 2 cloves of garlic. You want to peel and remove the
stems from all your tomatillos. Then you want to give them a rinse because they're
gonna be a little sticky. Cut your tomatillos into halves or
quarters so they're all roughly the same size. Perfect. Serrano peppers aren't too
too hot, but we'll still recommend wearing gloves for these. You just want
to quarter them and remove the stems.
Repeat for all.
For your brine, you'll need 1 quart of water and 2 tablespoons of salt.
Now, mix that all together to dissolve. Let's start layering everything into
your fermentation jar. Add some cilantro, onions, tomatillos and, of course, peppers,
garlic, then more tomatillos, more peppers, and keep layering.
Another layer of cilantro.
Pack them all in there. Top with your fermentation weight, and pour over your brine.
Make sure everything is covered. Now add your lid and your airlock and
ferment for two to three weeks. The tomatillos in this recipe make this a
naturally thicker hot sauce. So if you want something thinner definitely add
more brine or vinegar when blending but we love the consistency to douse over everything
After fermenting, the brine is going to be a little bit cloudy, and the
green color is going to dull a bit. Remove your fermentation weight.
Now transfer all the vegetables to a blender.
Add one cup of brine
and one cup of white vinegar.
Then blend away.
Transfer your hot sauce into bottles.
We always love using a doser. And now you have salsa verde inspired
fermented hot sauce. Enjoy! After you're done blending and
transferring your hot sauce into bottles or jars, it can be stored in the fridge.
Again, I'm Erica from FarmSteady. Thanks so much for watching, and please, if you
haven't yet subscribed to this channel, check out farmsteady.com for great
fermentation kits and loads more recipes.