Fermented Tomatillo Salsa
by Michelle Sala ©2020
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.
- Refrigerate once it’s fermented. It should last between 2-6 or more weeks.