Fermented Salsa Verde with Corn Chips

Ingredients

• 1 pound tomatillos
• 1 whole jalapeño
• 1 bunch cilantro
• 2 whole lime
• 1 tablespoon sea salt
• 1 cup filtered water
• 8 ounces corn chips
• 2 cloves garlic
• 1 small onion
• 1 teaspoon cumin

Instructions

1. 1

   Rinse the tomatillos under cold water to remove any sticky residue. Remove the husks and chop them into quarters.

2. 2

   Remove the seeds from the jalapeño (if desired for less heat) and finely chop it.

3. 3

   Chop the cilantro, garlic, and onion finely.

4. 4

   In a large mixing bowl, combine the chopped tomatillos, jalapeño, cilantro, garlic, onion, cumin, and the juice of both limes.

5. 5

   Sprinkle the sea salt over the mixture and stir well to combine all ingredients.

6. 6

   Transfer the mixture to a clean glass jar, leaving about an inch of headspace at the top.

7. 7

   Pour filtered water into the jar until the mixture is submerged, ensuring that all ingredients are covered.

8. 8

   Cover the jar with a clean cloth or a fermentation lid to allow gases to escape while preventing contaminants.

9. 9

   Let the salsa ferment at room temperature (around 70°F to 75°F) for 3-5 days, tasting daily until it reaches your desired level of fermentation.

10. 10

    Once fermented, seal the jar with a lid and refrigerate. The salsa will keep for several weeks.

11. 11

    To serve, place the salsa verde in a bowl alongside corn chips for dipping.