It's no secret that I love tomatillo salsa. I love it even more when it's fermented. Fermented salsa may sound a bit strange at first but after you taste it you will change your mind. The sour accent blends quite well with tomatillos and hot peppers. In addition, it's very easy to make!
You will need:
6 to 8 medium sized tomatillos - If you don't like salsa verde then use tomatoes!
Hot peppers - In the last batch I used: 2 jalapenos, 1 habenero, and 1 cayenne (My salsa was VERY hot).
Garlic - 2 large cloves
1 lime or lemon
1 Tablespoon of sea salt (Do not use salt that has iodine. Iodine is antimicrobial and can prevent proper fermentation).
1/2 bunch of cilantro
Combine all ingredients in the food processor. Transfer the salsa to a large glass jar and cover to ferment for 24 to 48 hrs. Leave a few inches of space at the top of the jar so the salsa has space to bubble. If it is too close to the top it could bubble over while it ferments. If you like the taste after 24 hours then there is no need to ferment any longer. However, keep in mind, if you ferment for 48 hours it gives the salsa more time to acquire healthy bacteria.
Probiotic salsa verde! Yum!
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