NOT SO MEAN GREEN
NOT SO MEAN GREEN
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This isn't your standard taco sauce. It is a bright, complex take on a classic salsa verde that hits with layers of citrus and funk. The foundation is a slow, temperature-controlled lacto-ferment of fresh jalapeños and garlic, but the magic happens in the acid profile. We layered sharp white vinegar and fresh lemon juice with the sweet, floral essential oils of a cold-extracted lemon cheong and the salty, cured bite of preserved lemon peel. Finished with a massive handful of fresh coriander and a drop of aged black vinegar for a dark umami backbone. It is a vibrant, fresh green sauce with a depth of flavour.
How we're using it
Because this sauce is heavy on fresh herbs and bright citrus, it acts like a squeeze of seasoned lemon that cuts through heavy, rich foods perfectly.
Try it on: Pizza, seafood and taco's.
How we made it
The fresh jalapeños and garlic were sealed into a vacuum bag and fermented at 24°C to develop a bright, tangy lactic acid without losing their fresh green bite. To sweeten it, we bypassed standard sugar and spent weeks cold-extracting the essential oils from lemon zest to create a thick, highly aromatic lemon cheong.
During the final cook, the fermented mash, vinegars, preserved lemon, and cheong were hot-blended in. The real secret? The fresh coriander was kept completely away from the heat until the very end.
Ingredients
Fermented Jalapeños, Fermented Garlic, Preserved Lemon Peel, Fresh Lemon Juice, Fresh Coriander, Lemon Cheong, White Vinegar, Citric Acid, Aged Black Vinegar, and Sea Salt.
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