Tomatillo Salsa Verde
Author: Magdalena Wszelaki
- 1 lb (or 0.5 kg) tomatillos
- 8 jalapeno or serrano peppers
- cloves of 1 medium head of garlic
- juice of 1 lime
- 1 tsp sea salt
- ½ packet vegetable starter culture (buy it online) dissolved in ¼ cup warm water or ¼ cup fresh whey
- Remove the husks from tomatillos, and halve them.
- If you are going with roasting, place tomatillos cut side down on a baking sheet and bake till skins turn brown, about 30 min.
- Seed pepper and chop them into chunks.
- Blend tomatillos, peppers, lime juice, garlic and sea salt in a blender until smooth.
- If you are going with fermentation, add the starter culture or fresh whey into the blended salsa.
- Transfer the sauce to a glass jar.
- If you roasted tomatillos, you are done, just refrigerate your salsa.
- If you are fermenting, leave the glass jar out for 3-5 days in your kitchen, ideal temperature being 60-90F.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/tomatillo-salsa-verde/
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