If you like Mexican food and salsa is something you just can’t stop eating, this is Tomatillo Salsa Verde recipe is for you. I recently got into fermenting food in an even bigger way as I can see the amazing effects it has on the digestive system of people suffering from autoimmune conditions. Fermentation releases so many additional nutrients that it’s well worth the extra effort.
Fermentation releases so many additional nutrients that it’s well worth the extra effort. In the case of salsa verde, tomatillos, the distant cousin of a tomato, fermenting it doubles its Vitamin B and C content. But, if you have no time or patience to experiment, this salsa tastes well when you roast the tomatillos. This recipe gives you both the options.
- 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.