Fermented green tomato relish is a probiotic-rich version of salsa verde. When you serve this, squeeze some fresh lime over it for an authentic Mexican flavor. You can use green tomatoes or tomatillos interchangeably in this recipe. Reprinted with permission from The Ultimate Guide to Preserving Vegetables by Angi Schneider, Page Street Publishing Co. 2020. Photo credit: Dennis Burnett
Fermented Green Tomato Relish [Vegan]
- 1 lb (453 g) green tomatoes or tomatillos
- 1/4 lb (113 g) chopped onions
- 2 cloves garlic, minced
- 1 teaspoon crushed coriander seed
- 1 tablespoon (18 g) salt
- 1 1/2 cups (355 ml) filtered water
- Rinse and finely chop the tomatoes. If you’re using tomatillos, remove the husks and wash them with a cloth to remove the sticky substance on the peel. Put the chopped tomatoes or tomatillos in a clean wide- mouth quart (1-L) jar.
- Add the onions, garlic and coriander to the jar.
- Mix the salt into the water to make the brine. Fill the jar with the saltwater brine, making sure to cover the tomatoes, but leaving room for the weight and expansion.
- Put a weight in the jar to keep everything under the brine and top the jar with a fermentation lid. Put the jar on a plate or small cookie sheet to catch any overflow.
- Set the jar in a cool place, out of direct sunlight, for 4 to 7 days. You can taste the relish any time after 4 days. If it needs to ferment longer, replace the weight and fermentation lid and ferment for a few more days.
- When the relish is to your liking, replace the weight and fermentation lid with a plastic storage lid and store the ferment in the refrigerator for up to 6 months.