Jalapeño
Jalapeño is a named type of Capsicum annuum, usually sold green and also eaten red when ripe. It has a fresh green aroma and a reported heat range of about 2,000–8,000 Scoville units.
Modern method
Fermented tomatillo salsa
Fermented Tomatillo Salsa
Tomatillos, chiles, onion, lime and herbs are salted and fermented together as a mixed salsa.
History
The submitted formula was recorded in an Oregon Extension question. Fermented salsa is not claimed to originate in Polk County.
Ingredients
Scaling: source batch only
Husked tomatillosChop.
1.18 L5 cup as recorded
Long green chilesSeed and chop.
355 mL1½ cup as recorded
Jalapeño peppersSeed and mince.
118 mL½ cup as recorded
OnionsPeel and chop.
946 mL4 cup as recorded
Fresh lime juiceSqueeze fresh.
237 mL1 cup as recorded
Fresh cilantroChop; about 1 bunch.
1 cup loosely packed
Fresh oreganoChop; source alternative is 1 tablespoon dried oregano.
59 mL¼ cup as recorded
GarlicFinely chop.
6 cloves
Ground cuminOr more to taste per source.
15 mL1 tbsp as recorded
Fine sea saltThe submitted formula says about 3 tablespoons; 2½ tablespoons are added first and the remaining ½ tablespoon is optional to taste.
44 mL3 tbsp as recorded
Method
Risks and precautions · Standard risk
Contamination or uncontrolled fermentation
Contaminated equipment or uncontrolled fermentation can compromise a batch; this recipe has not been professionally validated.
Hazard sourceUse clean food-grade equipment and follow the cited method. General guidance is not recipe-specific validation; taste or appearance alone is not proof of safety.
Control sourceDo not can this recipe: the cited Extension response says it is not a research-based canning recipe and recommends freezing for shelf storage.
- Prepare a clean 1-gallon crock or 4-liter glass bail-top jar. Chop each vegetable and combine the tomatillos, chiles, onion, lime juice, cilantro, oregano and garlic in a large bowl.
- Add cumin and 2½ tablespoons of the salt; mix. The source allows the remaining ½ tablespoon to be added if needed.
- Transfer the mixture to the crock or jar. Press with a clean spoon to release juices, keep solids under liquid with a weight and close the vessel.
- Leave at room temperature out of direct sun for 2–4 days, checking daily as the source directs.
- When preferred or at day 4, transfer to smaller jars and refrigerate. The source says its salsa kept for at least four months refrigerated. It expressly does not give a researched canning process.
Conditions
Fermentation2–4 days
Temperature controlAmbient, monitored
Places
Polk County, Oregon, United States
Documented preparation · Region evidenceThe public recipe was posted in a Polk County, Oregon Extension question. This locates the submitted preparation, not the origin of fermented salsa.
Related
Made from
Tomatillo
The tomatillo is the tart green fruit of Physalis ixocarpa, a Mexican relative of the tomato that grows inside a papery husk. It is the base of salsa verde.
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Sources
Ask Extension; recipe submitted in Polk County, Oregon; answered by Oregon State Extension master food preserverInspiration · Geography
Canning fermented salsaThe submitted tomatillo salsa formula and 2–4 day room-temperature process; the Extension response says there is no research-based canning recipe and recommends freezing for shelf storage.
University of Minnesota ExtensionSafety
Preserving food at home: FermentationGeneral fermentation guidance, not validation of this salsa formula.