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Delicious and detoxifying recipe for homemade cilantro salsa which is lightly cultured to add probiotics and potency for extra therapeutic benefit.
Cilantro is an ancient herb used in cooking and healing for thousands of years.
The traditional cultures of Northern Europe considered cilantro so important that only doctors and priests were allowed to use it!Â
Perhaps that is the reason European cuisine rarely includes cilantro, though it is native to the area.
In more modern times, researchers found cilantro to contain a high level of antioxidants. Perhaps most importantly, cilantro is highly detoxifying and can assist the body with the removal of heavy metals.
Hence, cilantro is a potent whole-food chelation agent.
While not widely used in European cooking, Latin American and Asian cuisine use cilantro extensively.
In particular, the combination of cilantro and tomatoes is one of the most traditional and popular condiments in Latin America.
I believe that certain food combinations are traditional because they are beneficial for both taste and health.
Preparation
I recommend that you chop the ingredients for cilantro salsa by hand. Not only is this traditional, but it really seems to result in a better-tasting salsa.Â
Some food processors chop at such a high speed that it actually changes the taste of the vegetables.
Since cilantro binds to metal, it is best to use a glass bowl when making this recipe. Store the finished salsa in a glass jar. Mason jars are ideal.
Serving Tips
The hot peppers are traditional but optional. If you do include them, be sure to use gloves as you chop. Never touch your eyes until carefully washing your hands.
An alternative to the fresh hot peppers is to add 1-4 teaspoons of bottled hot sauce after the fermentation is complete. Stir it in well. Organic hot sauce is optimal because peppers are typically a high-spray crop.
This cilantro salsa goes great with all meats, which is the way Latin American cuisines use such condiments traditionally. But you can enjoy it with almost any main course!
Homemade Fermented Cilantro Salsa
Delicious and therapeutic recipe for homemade cilantro salsa which is fermented to add probiotics and potency for therapeutic benefit for naturally and gently chelating metals from the body.
Ingredients
- 3 medium ripe tomatoes preferably organic and heirloom
- 2 green onions preferably organic
- 1-2 bunches cilantro preferably organic
- 4 cloves garlic preferably organic
- 4 Tbl liquid whey do not substitute powdered whey
- 2 tsp coarse sea salt
- 4 hot peppers optional, preferably organic
- 1-4 tsp hot sauce optional, use instead of fresh hot peppers if desired
Instructions
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Wash all the vegetables thoroughly, and dry them. Chop the tomatoes, green onions, cilantro, and garlic very fine. Place the chopped vegetables in a large glass bowl.
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If you are using the hot peppers, protect your hands by using disposable gloves. Remove the seeds, unless you really like it hot. Slice the peppers into small circular pieces, and add to the rest of the vegetables. Be sure never to touch your eyes until you wash your hands thoroughly.
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Add the whey and the salt to the vegetables, and mix well.
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Pour the mixture into a quart-sized mason jar. There should be at least one inch of space between the top of the jar and the mixture. It is important that the mixture does not touch the lid.
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Cover the jar and move it to a dimly lit location (I use the inside of a cupboard or pantry), and let rest for two days while the fermentation takes place.
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Stir in optional hot sauce if hot peppers were omitted but you wish to add additional heat to the recipe. Refrigerate.
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This condiment should easily last a month in the refrigerator as the fermentation is a natural preservative.
Anyone tried this without the whey? Dairy is a no no for me. It looks super tasty though!
You must use the whey else the cilantro won’t ferment. You can use a vegetable starter instead if you like. Here’s a good one: https://amzn.to/2k3dVUZ
I am really new to fermenting, I started off with carrots. When I poured the brine in the mason jar over the carrots, I left a 1″ headspace, however when I put the glass weight in, it brought the brine almost to the top of the jar. Is this ok? I’m using pickle pipes, and pebbles. Thank you!
The evidence for chelation by cilantro is extremely weak:
academia.edu/7457926/Cilantro_Culinary_Herb_or_Miracle_Medicinal_Plant
ncbi.nlm.nih.gov/pmc/articles/PMC3654245/
Pavil the Uber Noob, I’m also interested in your fermented bean paste. I’ve made kombucha, fermented vegetables of different sorts, and I’m going to make the cilantro salsa. I would love to try the fermented bean paste! What fun.
Should the liquid cover the tomatoes? Mine doesn’t quite cover and I don’t know if I should leave as is or add water.
Yes, the veggies should be covered with about an inch at the top of the mason jar before you screw on the lid.
LOVE this recipe. Shared this on @LiquidHope Twitter and Facebook today! (I run their social media.) Thank you!
What does this taste like? Like an acidic salsa?
I have canned organic tomatoes on hand may I use those in place of fresh? If so, how much?
Thanks!
No, canned tomatoes are a mold risk when it comes to fermentation.
When I opened up the jar of fermented salsa from the cabinet after 2 days there were a couple spots that looked like it was mold on top layer. Should I throw the batch out? This didn’t happen the last time I made the fermented salsa.
Thanks
I am curious whether this would work with dried cilantro? I purchased some from Mountain Rose Herbs… Okay, I accidentally purchased a pound because I was not aware of how much cilantro that would be. Now I need a way to use it up!