Salsa Verde

Fermented – Hot and Sour

1 spanish onion, peeled and chopped
1 lb, or 20is tomatillos, husked, washed, cored, chopped
dozen jalapenos, seeded, cored, chopped
1/2 head of garlic, peeled chopped
1/2-1 c cilantro leaves
brine: 2 C water + 2 TB salt

I’m using a 1.5 L (about 6 C) wide mouth mason jar with a water-lock in the lid.
1. prepare all the ingredients, toss together.
2. place ingredients in the mason jar, pack down as tightly as possible.
3. add brine to within 1/4″ of the top. Add water lock.

leave for 4 to 6 weeks to ferment. Vent the gas every few days. It smells delicious.

4. depending on your taste, you can blend it to make a homogenous sauce, or if you like it chunky, serve as is.

NOTE: there wasn’t much heat left by the time this was done. I’m not sure if the fermenting process mellows the peppers or if they weren’t particularly hot jalapenos, or maybe I didn’t use enough.  The other thing, is that this is the first time I’ve used tomatillos where they didn’t break down into a thick mush. Putting this in the blender never yielded a homogeneous paste. Call this the rough draft.


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