Fermented Tomatillo Salsa

Makes 1 Quart

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.

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