Gut healthy Fermented Salsa Verde is a quick and easy recipe made with fresh tomatillos, garlic, cilantro and a kick of jalapenos.
14 oz fresh tomatillos, husked and quartered
3 medium jalapenos, seeded and quartered
3 medium garlic cloves
1 cup coarsely chopped fresh cilantro
1 teaspoon ground coriander
1 medium lime, juiced
2 teaspoons salt
1/3 cup sweet onion quartered
Place all ingredents into a food processor. Process for 1-2 minutes until salsa is smooth.
Place in a glass quart jar and seal tightly with lid.
Allow to ferment for 4 days on the counter then place in refrigerator for up to 3 months. I like to use a piece of washi tape on the lid and write the use by date.