Tomatillo Salsa Verde
Prep time
Total time
  • 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
How To Make
  1. Remove the husks from tomatillos, and halve them.
  2. If you are going with roasting, place tomatillos cut side down on a baking sheet and bake till skins turn brown, about 30 min.
  3. Seed pepper and chop them into chunks.
  4. Blend tomatillos, peppers, lime juice, garlic and sea salt in a blender until smooth.
  5. If you are going with fermentation, add the starter culture or fresh whey into the blended salsa.
  6. Transfer the sauce to a glass jar.
  7. If you roasted tomatillos, you are done, just refrigerate your salsa.
  8. If you are fermenting, leave the glass jar out for 3-5 days in your kitchen, ideal temperature being 60-90F.
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