The farmer’s market this weekend was a blustery affair, complete with spits of hail and rain. It was heartwarming to see all the hard core locovores, out in their wellies and wool hats, filling their market baskets with the harvest of the season. On Friday, when the air started to turn chilly, I was over at my friend Jen’s house. Jen is an amazing gardener and she was out harvesting like crazy, trying to beat the frost. My timing happened to be good- I came just as her tomatillo basket was overflowing and I got to take home some the goodness. I found this great recipe for raw salsa verde on Nourished Kitchen and adapted it just slightly to tame the spice for my kids.
- 1 lb tomatillos (husked and halved)
- 8 to 12 jalapeno or serrano peppers (seeded if desired and chopped)
- 1 medium head of garlic (cloves, peeled and crushed)
- juice of 1 lime
- 1 tsp unrefined coarse sea salt
- starter of choice, I like whey or kombucha
- Toss tomatillos, peppers, garlic, lime juice, salt and starter culture or fresh whey into a food processor or blender and process until smooth, adjusting for seasoning as necessary.
- Transfer the sauce to a mason jar or a vegetable fermenter and allow to ferment at room temperature for three to five days before transferring to cold storage. Serve the salsa verde over grilled chicken or fish or as a garnish for tacos and burritos.