Fermented Salsa Verde with Avocado and Tacos

Ingredients

• 1 pound Tomatillos
• 2 whole Jalapeños
• 1 bunch Cilantro
• 2 whole Lime
• 2 whole Avocado
• 8 pieces Corn Tortillas
• 1 tablespoon Sea Salt
• 2 cups Filtered Water
• 2 cloves Garlic

Instructions

1. 1

   Prepare the tomatillos: Remove the husks and rinse the tomatillos under cold water to remove any stickiness.

2. 2

   Chop the tomatillos, jalapeños (remove seeds for less heat), and garlic. Place them in a blender or food processor.

3. 3

   Add the cilantro leaves (reserve some for garnish), juice of 2 limes, and sea salt to the blender.

4. 4

   Blend the mixture until smooth. Adjust seasoning to taste, adding more lime juice or salt if necessary.

5. 5

   Transfer the salsa verde to a clean glass jar, leaving about an inch of space at the top. Pour in filtered water to cover the mixture if needed.

6. 6

   Cover the jar with a breathable cloth or a fermentation lid and let it sit at room temperature (around 70°F to 75°F) for 3 to 5 days. Check daily for bubbles and taste for tanginess.

7. 7

   Once fermented to your liking, seal the jar with a regular lid and refrigerate the salsa verde.

8. 8

   To serve, heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm.

9. 9

   Slice the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and season with lime juice and salt.

10. 10

    Assemble the tacos: Spread some mashed avocado on each tortilla, top with the fermented salsa verde, and garnish with reserved cilantro.

11. 11

    Serve immediately and enjoy your Fermented Salsa Verde with Avocado and Tacos!