This raw and fermented tomatillo salsa is great for boosting beneficial gut bacteria. It comes together easily with just a few simple ingredients.
Course Snack
Cuisine American
Keyword Tomatillo
Author Sheryl
Ingredients
8eatomatilloslarge, husks removed
5clovesgarlicpeeled
1eaonionquartered
2eajalapeno peppersstems and seeds removed
2tsp sea salt
1tspcoriander seeds
Instructions
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, jalapeƱos, 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.
Notes
Recipe makes one quart of fermented tomatillo salsa.