Naturally Fermented Salsa Verde

Ingredients:

1 lb tomatillos, husked and halved
8 to 12 jalapeno or serrano peppers, seeded if desired and chopped
cloves of 1 medium head of garlic, peeled and crushed
juice of 1 lime
1 tsp unrefined coarse sea salt (see sources)
1/2 packet vegetable starter culture (buy it online) dissolved in 1/4 cup warm water or 1/4 cup fresh whey

Instructions:

Toss tomatillos, peppers, garlic, lime juice, salt and starter culture or fresh whey into a food processor or blender and process until smooth, adjusting for seasoning as necessary.

Transfer the sauce to a mason jar or a vegetable fermenter (see sources and allow to ferment at room temperature for three to five days before transferring to cold storage. Serve the salsa verde over grilled chicken or fish or as a garnish for tacos and burritos.

YIELD: about 1 pint | TIME: 5 minutes (active), 3 to 5 days (fermentation)

NOTE: Fermentation, I think, makes everything a bit better, deepening the flavors and improving a dish’s nutrient profile, but if you can also skip the fermentation process entirely for this classic salsa verde recipe and, instead, serve it immediately after step #1.

From nourishedkitchen.com