- Prep Time : 8 min
- Ready Time : 8 min
- 1 pound tomatillos, husked and halved
- 8-12 jalapeno or serrano peppers (seeded if desired and chopped)
- 1 medium head of garlic (cloves, peeled and crushed)
- juice of 1 lime
- 1 teaspoon unrefined coarse sea salt
- 1/2 packet vegetable starter culture (dissolved in 1/4 cup warm water or 1/4 cup fresh whey)
My favorite salsa verde recipe, like most of my favorite recipes, undergoes that traditional and slow practice of fermentation, one that imbues the fresh puree of tomatillos, garlic, jalapenos and serranos with deeper nutrition: beneficial bacteria which then, in their own turn, create an abundance of B vitamins and increase the vitamin C content naturally present in the salsa verde.
Toss tomatillos, peppers, garlic, lime juice, salt and starter culture or fresh whey into a food processor or blender and process until smooth, adjusting for seasoning as necessary.
Transfer the sauce to a mason jar or a vegetable fermenter (see sources and allow to ferment at room temperature for three to five days before transferring to cold storage. Serve the salsa verde over grilled chicken or fish or as a garnish for tacos and burritos.