Special Diets | 23 May 2016Enzyme-Rich Tomatillo and Mint Salsa Share article facebook twitter google pinterest It’s no secret that the health benefits of fermentation are invaluable. And the best part is, most of your favorite foods can be prepared with fermentation meaning you can eat the foods you love and still reap the health benefits! Check out this addicting recipe from Fermented Foods For Health for Enzyme-Rich Tomatillo and Mint Salsa! It’s sure to become your favorite snack. Enzyme-Rich Tomatillo and Mint Salsa Loaded with enzymes, tomatillos are a treasure when it comes to their antioxidants. The high enzyme content actually serves to enhance the activity of the antioxidants. Naturally, their nutrients and bio-availability are enhanced through fermentation. 2 pounds (1 kg) tomatillos, chopped 1 large red onion, chopped 6 cloves garlic, peeled and chopped 3 chile peppers, seeded and chopped 1?2 cup (8 g) cilantro, coarsely chopped 1?4 cup (24 g) fresh mint, coarsely chopped Juice of 1 lemon or lime 1?2 cup (120 ml) Easy Whey (below) Dash of cayenne pepper 1?2 teaspoon ground cumin 2 teaspoons fine sea salt Place the tomatillos, onion, garlic, chile peppers, cilantro, and mint into the bowl of a food processor and process until smooth. Transfer to a large bowl and add the lemon or lime juice, whey, cayenne, cumin, and salt, and combine well. Pour into a wide-mouth fermenting jar and cap tightly. Leave to ferment at room temperature for 3 to 5 days. Check on it periodically to ensure that the brine still covers the vegetables. Transfer to the refrigerator, where the salsa will keep for up to 4 weeks, and the flavor will intensify. Yield: About 1 quart (946 ml) Tomatillos are especially rich in lycopene, which plays a special role in bone and cardiovascular health. Note: Tomatillos are sometimes called “green tomatoes.” They should not, however, be confused with green, unripe tomatoes, which are in the same family but of a different genus. Choose your tomatillos by a combination of flavor, texture, and appearance. You can get the benefits of fermented salsa by adding Easy Whey (page 92) to store-bought salsa. Experiment with fermenting ketchup, barbecue sauce, and pasta sauce in the same way. Easy Whey Whey is used as a starter culture for creating many of the recipes in this book. Making whey is simple. You’ll need some basic equipment, such as a colander, some cheesecloth, and a bowl, along with some fermented dairy to get you started. I like to prepare a few jars to keep on hand at all times. You can use store-bought yogurt if you prefer, but make sure it’s made from whole milk rather than low-fat or skim milk, because it’s much thicker. 1 quart (946 ml) plain probiotic-rich yogurt, kefir, or other low-temperature fermented dairy Line a colander with cheesecloth and place it in a large glass bowl. Pour the yogurt into the cheesecloth. Let it drip for a few hours, then tie up the ends of the cheesecloth. Continue letting the whey drip out into the bowl, set out on the counter overnight, then pour the whey into a clean glass jar with a tight-fitting lid. (The white creamy remains in the colander is similar to cream cheese and can be used to spread over toast.) Store in the refrigerator for several weeks, but discard any mold or floating bits in it that might form during storage. Whey may also be frozen for several months, but not indefinitely because organisms perish over time when frozen. Yield: 2 cups (475 ml) Note: Add whey to your homemade sauces, salad dressings, smoothies, soups, grains, beans, and vegetable and fruit recipes to make them tastier, healthier, and probiotic rich. Buy from an Online Retailer US: UK: Fermented foods have shown to be beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What’s more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants, and antibiotics is actually making us more, not less, susceptible to illness and allergies. Regular inclusion of fermented foods in the diet naturally combats bad bacteria and strengthens the immune system. Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism. Seventy-five delicious recipes show readers how to ferment everything from meats to vegetables, fruits, and dairy—and how to utilize each of them for specific health benefits such as balancing the body’s PH, increasing enzyme production, and strengthening immunity. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.