Trish Carty is a part of our 2015 Teaching Faculty. She is leading an incredible retreat, Fermentation for Your Mind, Body & Spirit on an amazing bio-dynamic farm February 7-14, 2015. Her blog, Keep the Beet keeps you on the cutting edge of the wonderful health benefits of fermented foods. This great summer salsa recipe is perfect keep on hand for a post yoga snack!
Last summer, at the Farm To Fermentation Festival I taught a digestion seminar. I demonstrated three fermented salsas. One of them was a Fermented Tomatilla Salsa Verde. Here is my recipe. I had just picked up these fresh tomatilla’s at my local CSA down the street from where I love. It was in the height of the season for tomatoes and tomatillas’s in our area! It was so wonderful to highlight my recipes from the season!
Fermented Tomatillo Salsa Verde
Prep time: 15 mins Cook time: 1 min Total time: 16 mins Serves: 4-8
Ingredients
Fermented Tomatillo Salsa Verde
1lb Tomatillo’s- prepare by drop in boiling water to blanch first cool in ice water and remove husks then proceed with salsa recipe. Cool and chop medium dice
2 garlic clove crushed
1 cup cilantro washed and chopped
½ of one red onion Diced Or substitute these for ! med.shallot
2 TB. extra virgin olive oil
Same proportions just more lime Juice.
One of the following: 2 teaspoons unrefined sea salt or
1 teaspoons unrefined sea salt and ¼ cup water kefir OR
A vegetable starter- follow directions on box
Instructions
Mix all together and put into jar with proper fermentation lid, proceed as above for the fermentation process. I personally do use an air lock fermentation vessel.
To learn more about Trish and her upcoming retreat with True Nature, click here.
