With Christmas and the holiday season on the brain everyone is stressing out thinking about cookies, homemade gifts and of course the holiday meal. Festivity is in the air, and this time of year I always see the same process. Its an annual tradition of excess, and remorse. Me? I’m always thinking the usual. How do I manage to prevent “further expansion”? How do I get good great food into my family? Bad tasting food is never an option, and processed convenience foods are not my friend. (or anyone else’s) My boys are all super fickle, and rarely compromising. Balance is necessary all year long, not just in January. Ultimately un-processing my our diet is my all the time, every day of the year, long term goal. One step at a time, keeping in mind that flexibility is absolutely critical for anyone balancing the scales. I know that if my boys don’t get what they want, they will shove off what they need. The real key is creating a balance between what I know our bodies need, and what they happen to love.
|Fermented Salsa Verde Guacamole|
One of the easiest ways to eat well balanced meals in my home has always been tex-mex-esque foods. Salsa, chicken, rice, avocado, corn tortillas, these are all very good options that are great, affordable foods. I’ve purged the pantry, I’ve made major changes to my already out of the norm cupboards. Although they look fairly barren, pretty quickly, its a comfort to me to know that I read the labels on most of the things in there. (or better yet there is no label at all because I made it myself!) My love of canning developed into my love of home brewing, sourdough, fermented foods and even homemade dairy. Its an evolution, and now that I’ve started I can NOT get enough. Slightly souring salsa turns something great into something extraordinary. It enriches your salsa with a richer amount of nutrients, beneficial bacteria and of course an entirely different more complex flavor. You can turn practically any condiment of any variety into a fermented food by simply adding whey. Allowing the mixture to rest at room temperature for a few days allows for something incredible to evolve. Fermenting is not only incredible tasting, but fermented foods have a severely prolonged shelf life. Its ridiculously easy to do, and absolutely scrumptious!
Tomatillo’s and peppers are available all year long in any decent grocery mart. The beauty of this salsa for me was that I got the peppers and tomatillo’s from the local CSA in August. About five pounds of banana peppers was $2, and the tomatillo’s were a buck or so as well. With Thai chili’s we had stashed in the freezer from a family friend this salsa was perfectly spicy, local and cheap.
Ok yes, I said August. Fermenting makes the finished product extremely long lasting in the fridge. This salsa is still as delicious now as it was four months ago when I made it. You can roast the tomatillos and/or peppers for a profound toasty taste, you can also leave everything entirely raw. Just the same as traditional style fermented salsa, this will ferment at room temperature until its as sour as you would like it. On average expect about 3-4 days.
- 1 pound tomatillos, husked (10-14 avg. sized)
- 2-3 banana peppers
- 2-3 Thai chili peppers (or jalapenos)
- 3 tablespoons lime juice (fresh if possible)
- 1 tablespoon sea salt and/or 1 tablespoon whey
- 4 garlic cloves, minced
- 1/2 cup chopped onion
- 1/2- 1 teaspoon oregano, cilantro, cumin (more to taste)