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fermenting fermented tomatillos???

salsalady

Business Member
Has anyone used tomatillos in a ferment?
 
I'm setting up to do a green jalapeno ferment, but I want 60% other ingredients and 40% jalapeño.  Has anyone ever tried tomatillos in a ferment?  Yay?  Nay?  Do they just turn slimy? 
 
per jhc's question-edit to include- green peas?
 
 
TIA~
salsalady
 
I've done it, but with about a 30% tomatillo ratio to the rest of the ingredients. I fermented roasted and peeled Hatch green chiles, onions, garlic, lime juice, 4 fresh sprigs of quillquiña, and 3% salt with a minced chop, before sealing. I did a half gallon ferment for about a month. It came out delicious, although I had to add more fresh quillquiña after the ferment, since most of the aroma had been lost during the fermentation. I didn't notice any sliminess from the tomatillos. I very finely liquified the ferment, before adjusting PH, pasteurizing and bottling it.
 
Thanks, TGCM~  I appreciate your response.
 
 
I was thinking-
40% Jal
20% green peas
20% green apples
10% tomatillo
8% onion
2% garlic
and other seasonings or whatever~ like cumin and coriander~
 
This is for an upcoming making hot sauce class at the Grange hall.  They did a habanero ferment last year and want another ferment.  I also want to do another green ferment as the last one come out VERY sour! 
 
 
 
Think so?    I wonder.....grilled onion slices, dry roasted garlic bulbs (don't want any oil...), blackened roasted poblano, jalapeno,tomatillo...... baked apples...frozen green peas (don't want them cooked, thinking of the bright green color and sugar content)...
 
 
roast peppers, peel most of the burnt bits off, rough chop and into a ferment with salt, water, cover the top with some cabbage to kick start the ferment...
 
4 weeks later (as that's about all the time this ferment will have to work!  :lol:)
quick blitz, food mill, cook and bottle...
 
 
.... I'm off on a tangent...
 
jhc said:
What are peas like after the fermentation?
 
Sorry, cross posting~
 
I don't know! 
 
I have used them in another regular cooked tomatillo-jalapeno sauce.  I thought they might add some sugars to the ferment along with the apples.  A green jalapeno ferment I processed recently was VERY sour, and some members suggested it might be because there wasn't a lot of natural sugar in the jalapeno/onion/garlic that was fermented.
 
I've done a couple ferments with red jalapenos and it tasted WAY sweeter.  I'm hoping the apples and peas will add bulk to the sauce, sugars for the ferment, some nice flavors while cutting the heat a bit...
 
I suppose I should add that to the OP...if peas in a ferment aren't good.......??? 
 
 
salsalady said:
 
Sorry, cross posting~
 
I don't know! 
 
I have used them in another regular cooked tomatillo-jalapeno sauce.  I thought they might add some sugars to the ferment along with the apples.  A green jalapeno ferment I processed recently was VERY sour, and some members suggested it might be because there wasn't a lot of natural sugar in the jalapeno/onion/garlic that was fermented.
 
I've done a couple ferments with red jalapenos and it tasted WAY sweeter.  I'm hoping the apples and peas will add bulk to the sauce, sugars for the ferment, some nice flavors while cutting the heat a bit...
 
I suppose I should add that to the OP...if peas in a ferment aren't good.......??? 
 
One theoretical concern is that many lactobacilus strains don't have the enzyme to breakdown amylose and amylopectin (aka "starch") so they might not be able to utilize the peas as a sugar source. However, Lactobacilus Acidophilus does so if you were to use a yogurt starter you'd probably be fine.
 
Thanks, jhc,  now we have to bring science into it!  :lol:  I don't know nothing about all the different strains so that sounds like a good point. 
 
Bit of yogurt and cabbage leaves on top?  maybe the combo would work?
 
 
 
Boss- pineapple seems like a LOT of sweet in ratio to the bulk added to the sauce compared to apples (and maybe peas)...or are you just trying to get me to make a sauce with grilled pineapple?  ;)
 
 
 
 
 
jhc said:
Can't see why a combo of yogurt and cabbage wouldn't work.
 
I'm going to so a green sauce when Hatch chiles become available and I'm definitely going to throw some grilled pineapple in there. If you're fermenting, shouldn't a lot of that sweet turn to lactic acid anyway?
 
I don't know lot about fermentation specifics, mostly just the general ideas.  I haven't done a lot of different batches.  A few larger batches-
 
3 or 4 red chile ferments that turned out really good, HoyFong-esque,
a couple habanero ferments that were really hot, with carrots that added some sugars to the mix
 
The last couple ferments I processed had mixed results.  The red jalapeno with a bit of onion and garlic turned out phenomenal!!!  the green jalapeno turned out very sour.  That is the green sauce I mentioned above. I have done green jalapeno ferments in the past with apples and other ingredients that turned out pretty good!  Not too hot as there were other bulky-nonhot ingredients in the sauce, and not too sour.
 
 
 
 
 
 
salsalady said:
 
I don't know lot about fermentation specifics, mostly just the general ideas.  I haven't done a lot of different batches.  A few larger batches-
 
3 or 4 red chile ferments that turned out really good, HoyFong-esque,
a couple habanero ferments that were really hot, with carrots that added some sugars to the mix
 
The last couple ferments I processed had mixed results.  The red jalapeno with a bit of onion and garlic turned out phenomenal!!!  the green jalapeno turned out very sour.  That is the green sauce I mentioned above. I have done green jalapeno ferments in the past with apples and other ingredients that turned out pretty good!  Not too hot as there were other bulky-nonhot ingredients in the sauce, and not too sour.
 
 
 
 
 
 
Why not use serrano peppers in place of penos?
 
Maybe you got an unripe batch of penos in that sour sauce?
 
Just cause they're green doesn't mean they are ripe??  :think:  :lol:  :metal:  
 
salsalady said:
Boss- pineapple seems like a LOT of sweet in ratio to the bulk added to the sauce compared to apples (and maybe peas)...or are you just trying to get me to make a sauce with grilled pineapple?  ;)
 
To me pineapple goes very well with Mexican green sauces, it doesn't mean you need a lot, you could just use juice and stop when it hits the sweetness you need.
 
The peas to me just sounds like an afterthought. The apples I can see, you could do combo apple/pineapple. I'd use granny smith for the tart, and to add just that extra sweetness the pineapple can work plus you get pineapple flavor. 
 
salsalady said:
Has anyone used tomatillos in a ferment?
I want 60% other ingredients and 40% jalapeño
Yup. That's pretty close to the ratios of my fermented green sauce, Ann.

salsalady said:
green peas?
:shocked: :seeya:

salsalady said:
I wonder.....grilled onion slices, dry roasted garlic bulbs (don't want any oil...), blackened roasted poblano, jalapeno,tomatillo.........
 
.....roast peppers, peel most of the burnt bits off, rough chop and into a ferment with salt, water, cover the top with some cabbage to kick start the ferment...
....ditch the apples and I'm listenin'.....

The Hot Pepper said:
Skip the apples and peas and use pineapple.
^ This! I do this too

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Roast/blacken the chiles, tomatillos, onion and garlic, add pineapple, ferment it, blend it, and thin it out with some lime juice and water. BOOM

Mine's probably 35% tomatillos, 35% peppers, 20% pineapple, 10% onion/garlic (and a little cilantro). Comes out pretty tart, and probably a medium heat for a non-chilehead

I've sent a few bottles of this out to THPers, and it seems to get good reviews amongst the "Gen Pop" ;)
 
Has anyone ever experienced a reduction in the heat, when adding tomatillos to the hot sauce?
 
Last time I made up several batches of salsa, I used the same pepper base and ingredients, and only added tomatillos to one of the batches. The heat was noticeably tamer in that batch.  
 
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