How to Make Fermented Salsa Verde Hot Sauce with Tomatillos & Serrano Peppers

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Salsa Verde Fermented Hot Sauce takes all the ingredients of a classic salsa verde. Then it adds the depth of flavors you get from lacto-fermentation before blending it into a fantastic homemade hot sauce. Made with tomatillos, serrano peppers, white onion and cilantro it was a flavor combination we knew we needed to convert into a hot sauce.
When blended into a homemade 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. In this video, Erica from FarmSteady shows you how to prep all the ingredients for fermentation, make a brine, and blend into a hot sauce.
IN THIS VIDEO:
• Fermented Hot Sauce Kit: farmsteady.com/shop/hot-sauce...
• Recipe: Salsa Verde Fermented Hot Sauce farmsteady.com/field-guide/re...
MORE FERMENTED HOT SAUCE RECIPE VIDEOS:
• Playlist: • How to Make Chili Garl...
KEEP IN TOUCH:
• RU-vid: ru-vid.com?sub_co...
• INSTAGRAM: / farmsteady
• FACEBOOK: / farmsteady
• RECIPE BLOG: farmsteady.com/field-guide
Learn how to ferment pickles, kraut, kimchi and more at farmsteady.com

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Опубликовано:

9 сен 2019

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Комментарии : 41

@DWoo-ke9gb Год назад

That is beautifully done. You got right to the point and how to do it without dragging it out. Subbed. I love fermenting but I like to see the different things you do. Thanks a bunch.

@FarmSteady 3 месяца назад

Thank you so much! New videos coming in May!

@robertlangley258 Год назад

Gotta try this. Thank you very kindly. Excellent video well narrated. ⭐️⭐️⭐️

@FarmSteady 3 месяца назад

Thank you!! It's a really fun hot sauce!

@BlackJesus8463 3 года назад

10/10

@FarmSteady 3 года назад

Thank you 🥰

@Pfeier 4 дня назад

Does anybody know if I can replace the tomatillos with Physalis peruviana (Cape gooseberry, goldenberry and Peruvian groundcherry or how you call them)? Here in Germany tomatillos are almost impossible to get. Or do you think they do contain too much sugar for lacto fermentation? Thanks for the answer and thanks for the awesome video 😊

@drk321 3 года назад

Do you need to stir the mixture during fermentation? Does the airlock prevent mold?

@FarmSteady 3 года назад

No need to stir! It's best to let it rest without agitating while fermenting. The airlock allows the built up gasses within your ferment to escape without having to "burp" the jar. You can read more about it here: farmsteady.com/field-guide/airlock

@Chefsantatravels 4 года назад

👋👋👋👋👋👋👍👍❤🌶 that looks nice and easy and tasty👍🎅

@FarmSteady 4 года назад

Thanks!! We're fans!!!

@GungHoSourdough 2 года назад

Do you sell your fermentation weights separately? Those are really just what I need

@FarmSteady 2 года назад

Hi there! We only sell our weights in our kits which you can find here, farmsteady.com/collections/shop-fermentation-kits

@jonjensen1118 4 года назад

Nice! I'll be making this!! Where do you get your fermentation weight?? I want one!!!!!!

@FarmSteady 4 года назад

Thanks so much! I designed the fermentation weight ;) And it comes in all our fermentation kits: farmsteady.com/shop/?category=Fermentation+Kits

@comet302 2 года назад

Hi, I'm wondering what size of glass jar are you using? It looks huge! All I have are 1 liter wide mouth mason jars. Is that what you have used here?

@FarmSteady 2 года назад

Hi! We use a 1/2 gallon fermenting jar that we designed for our fermentation kits. You can definitely use a mason jar, just fill it as much as you can while keeping the contents below the brine. You'll need to "burp" the jar occasionally (open the lid slightly to release excess air). Hope that helps! Here's the link to the fermented hot sauce kit if you want to check it out: farmsteady.com/shop/hot-sauce-kit.

@xaryuo 2 года назад

I will probably do some testing soon. Can I use frozen tomatillos instead of fresh ones? I have some left from my garden of last summer. I'll be using fresh peppers from thte market though, so there should be lacto bacteria on the fresh stuff.

@FarmSteady Год назад

Using frozen tomatillos will prohibit the growth of the good bacteria made through fermentation, so we always recommend using fresh if you want those live cultures!

@cklram Год назад

Any alternative to tomatillo? Don’t have these in nz

@FarmSteady Год назад

Green, unripe tomatoes or mild green peppers (poblano or bell pepper) might be able to give you a similar flavor!

@tranceuniverse 4 года назад

I love room temperature hot sauce. Not cold. Can i store this recipe outside of the fridge?

@FarmSteady 4 года назад

If you store it out of the fridge it will continue to ferment and the flavors will change, but you can totally take it out before you want it and let it warm up a bit before using. But we would recommend storing it back in the fridge after.

@primalpeppers 4 года назад

Does your sauces ever separate? I fermented some peppers and there’s clear liquid “brine” looks like it’s separated from the hot sauce. What can I do or add to the sauce?

@FarmSteady 4 года назад

Definitely! For those we just shake before using. But some (like the salsa verde fermented hot sauce) have things like tomatillos that make the sauce hold together better!

@primalpeppers 4 года назад

FarmSteady is there anything you can add? I hear xanthum gum or flax seed might be a good stabilizer.

@FarmSteady 4 года назад

Xanthum gum definitely works (and is super common in commercial hot sauces). If you try flax seeds please let me know! Very curious!

@lpmoron6258 Год назад

Can the ingredient be for roasted before cutting? Can the ingredients be chopped finer before fermenting? I made a red pepper sauce, without roasting, that I finally chopped before fermenting. I did not nah and strain as was suggested from my source. It was delicious! Sadly, it is almost gone.

@FarmSteady Год назад

Absolutely! We usually keep our ingredients in larger pieces so they stay under the fermentation weight and brine better but as long as they are submerged in the brine, they will be fine. So glad it was delicious! Sounds like it's time for another batch :)

@MatinaRose 2 года назад

Why do you add the vinegar? Can I do it without?

@FarmSteady 2 года назад

Vinegar gives this sauce its acidic kick, but you can definitely try it without! You can add a little extra fermentation liquid or water if you need to thin it out. :)

@Leviathanshadex 2 года назад

You also need the vinegar to kill the fermentation so that it doesn't continue to bubble/expand in the glass bottles.

@isaiahlynch4113 Год назад

For me a personal prefrence at least is not addinf garlic till after the fermentation for me personally it just overpowers it and it doesn't have the same garlic taste you would expect. Maybe i just add a little too much when i try it.

@thomasmiller1670 4 года назад

Well what's the yield???

@FarmSteady 4 года назад

~5 cups (depending on how much vinegar you blend with). We always link to the full recipe in the notes: farmsteady.com/field-guide/recipe-salsa-verde-fermented-hot-sauce

@thomasmiller1670 4 года назад

I filled 21 5oz woozy bottles with this.

@huhaak69 3 года назад

Is it ok to use canned tomatillos?

@FarmSteady 3 года назад

We haven't tried. It depends on what it was canned with (often things are added to prevent fermentation from happening). But if it's just tomatillos or tomatillos and salt than it should work fine!