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Fermented Tomatillo Salsa

by Michelle Sala ©2020

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1 Qt. wide mouth Mason jar with lid

1 ½ lbs. tomatillo, outer papery skin removed and rinsed and dried

1 white onion, peeled and quartered

3 cloves of garlic (if you already have some fermented garlic you can use that)

1 jalapeno pepper, stem removed, cut in half (do not remove seeds)

1 serrano chili pepper, stem removed

Juice of 1 lime

1 heaping tsp. ground cumin

Handful of cilantro

2 rounded tsp. fine sea salt

• Pulse everything in food processor until desired consistency.
• Pack into Mason jar, make sure lid is tight.
• Store in warm dark place for 2-3 days. The color will change and the consistency will get a bit softer when it’s ready.

• Refrigerate once it’s fermented. It should last between 2-6 or more weeks.

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