This raw and fermented tomatillo salsa is great for boosting beneficial gut bacteria. It comes together easily with just a few simple ingredients.
8eatomatilloslarge, husks removed
2eajalapeno peppersstems and seeds removed
2tsp sea salt
Pull the husks off the tomatillos, give them a good wash with cold water and slice them into quarters.
Toss the tomatillos in the food processor with the garlic, quartered onion, jalapeños, salt, and coriander/caraway seeds Place the lid on the food processor and whiz for 2-3 minutes until everything is well combined.
Pour the fresh sauce into a quart canning jar (give 1/2 inch headspace) and top with your fermentation lid. Don't over-tighten, as your jar will build pressure (and can explode if too tight).
Allow to sit at room temperature for 7 days (or longer). Over that time, you will see tiny bubbles and activity in that jar. Once the 7 days have passed, remove the fermentation lid and cover with a regular canning lid.
Fermentation will slow down dramatically once you refrigerate, though the sauce will develop a richer taste over time.
Recipe makes one quart of fermented tomatillo salsa.