Raw Tomatillo Salsa
Recipe type: Salsa
Cuisine: Raw
Prep time: 
Total time: 
Serves: 3 cups
Raw & fermented Tomatillo Salsa: great for boosting gut health through helpful bacteria!
  • ~16 tomatillos, peeled, 2 cups once coarsely chopped in a food processor
  • ½ cup banana pepper (1 good sized pepper)
  • ½ cup green/red pepper
  • ½ cup red onion
  • 2 tbsp minced garlic
  • 3-4 tbsp brine (made from diluting 1½ tsp salt to 1 cup water, extras can be saved for other fermented veggies)
  1. Peel green tomatillos. Cut in half and pulse in a food processor to form a rough chop
  2. Place in a bowl and then coarsely pulse remaining ingredients, except brine, in processor.
  3. Add tomatillos back in and puree to desired texture. I kept ours coarse
  4. Place into a canning jar and pour brine on top to cover veggies
  5. If using a fermenting device, like the perfect pickler, follow manufactures directions.
  6. Alternatively, use a piece of mesh and place canning ring around to secure.
  7. Let sit at room temp for about 5 days, tasting after 4 days to desired taste
  8. Place in refrigerator. Will keep at least a month. Release top every so often.
  9. Serve atop salads, veggie burgers, or as an appetizer with chips or veggies!
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/appetizers/raw-fermented-tomatillo-salsa/