I tried out a three day ferment as suggested by a post here a few days ago. Went with my favorite method in the vacuum bag. The salsa tastes really good but the liquid and the solids don't mix together well. Anyone have a good tip?
by Goidma
4 Comments
ImpressivePromise187
IMO fermenting for longer helps. But try to add a little bit of oil while blending. Sounds funny but it will help some. Don’t expect it to be completely liquid but a little more combined than it is now.
I find red chilis emulsify better when fermenting, although I usually go for around 3 weeks. Pretty sure it’s just because red peppers are completely ripe.
Goidma
Recipe (eyeballed)
400g green jalapeños (left in most of the seeds for heat) 600g tomatillos 1/2 bunch of spring onions 1 bunch of parsley (I’m the soapy cilantro type) 2 medium white onions 2 tbsp salt
Some more salt and pepper after fermentation
I didn’t put everything in a bag, there’s a second batch in a mason jar.
betheliquor
xantham gum powder. Add 1/8 tsp and blend well. Repeat until you are happy with the consistency.
4 Comments
IMO fermenting for longer helps. But try to add a little bit of oil while blending. Sounds funny but it will help some. Don’t expect it to be completely liquid but a little more combined than it is now.
I find red chilis emulsify better when fermenting, although I usually go for around 3 weeks. Pretty sure it’s just because red peppers are completely ripe.
Recipe (eyeballed)
400g green jalapeños (left in most of the seeds for heat)
600g tomatillos
1/2 bunch of spring onions
1 bunch of parsley (I’m the soapy cilantro type)
2 medium white onions
2 tbsp salt
Some more salt and pepper after fermentation
I didn’t put everything in a bag, there’s a second batch in a mason jar.
xantham gum powder. Add 1/8 tsp and blend well. Repeat until you are happy with the consistency.
Either better blender or add liquid maybe both.