Salsa is one of my favorite things. I can put it on just about anything. So when I learned from Nourished Kitchen that I could ferment my salsa, I was thrilled.
I have made this recipe a few times, and it’s great put on just about anything. I go through it quick, so I like to make a lot at one time. You can halve this recipe if you don’t think you’ll go through it quickly.
How to Make Fermented Salsa Verde
- 2 lbs tomatillos
- 1 lb jalapeno or serrano peppers (to taste)
- 2 heads of garlic
- 2 organic limes, squeezed
- 2 teaspoons unrefined sea salt
- 1 packet vegetable starter culture (dissolved in 1/4 cup warm water or 1/4 cup fresh whey)
Remove the husks from the tomatillos and wash them. Cut them in half and put them in a bowl. Peel and crush the garlic and add the cloves to the bowl. Remove the stems from the jalapeños, de-seed them if you prefer and cut quarter or halve them.
Put the tomatillos, peppers, garlic, lime juice, sea salt and starter or whey into your food processor or blender. Blend until it’s smooth. You can adjust for seasoning as necessary.
Transfer the salsa to a mason jars.
Put the jars somewhere they won’t be disturbed so the salsa can ferment. Leave it at room temperature for 3-5 days. It will change color and be bubbly when it’s done. Keep your salsa verde in cold storage.