Raw Tomatillo Salsa
Author: www.gardenfreshfoodie.com
Recipe type: Salsa
Cuisine: Raw
Prep time:
Total time:
Serves: 3 cups
- ~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)
- Peel green tomatillos. Cut in half and pulse in a food processor to form a rough chop
- Place in a bowl and then coarsely pulse remaining ingredients, except brine, in processor.
- Add tomatillos back in and puree to desired texture. I kept ours coarse
- Place into a canning jar and pour brine on top to cover veggies
- If using a fermenting device, like the perfect pickler, follow manufactures directions.
- Alternatively, use a piece of mesh and place canning ring around to secure.
- Let sit at room temp for about 5 days, tasting after 4 days to desired taste
- Place in refrigerator. Will keep at least a month. Release top every so often.
- Serve atop salads, veggie burgers, or as an appetizer with chips or veggies!
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/appetizers/raw-fermented-tomatillo-salsa/
3.5.3226