Fermented Salsa Verde

This is hands down my favorite salsa!! Not super spicy and has a slightly lemony taste. Tomatillos are a green Mexican fruit similar in size to tomatoes with a lantern-style shell. Native American tribes have documented a long history of medicinal use of wild tomatillos. The Omaha, Ponca, Iroquois, and Winnebago tribes used wild tomatillos to treat headaches and stomachaches and to help dress injuries. They also used it against sexually transmitted diseases. Researchers from the University of Kansas have found that wild tomatillos have been shown to halt and even dissolve aggressive cancer tumors.

Servings: quart

Ingredients

8 tomatillos
1 small onion
3 garlic cloves
1 4-ounce can green chilies
¼ cup cilantro
1 jalepeno seeded
1 teaspoon Celtic Sea Salt
1 teaspoon Cinnamon
1 teaspoon paprika
2 teaspoon raw sugar
½ teaspoon cumin
1 teaspoon fresh lime juice
⅛ teaspoon Cutting Edge Cultures or 2 TBSP kefir whey

Instructions

Place all the ingredients except the Cutting Edge Culture in a blender or food processor, and process until well combined. You can leave it a little chunky if you like it that way.
Add the Cutting Edge Culture and stir until well combined.
Place your salsa into jars and seal with a secure lid.
Let the salsa ferment at room temperature for 2 days. Then place in your refrigerator.