Salsa Verde!

I got my hot little hands on some tomatillos! I love those things! I made a chili verde for dinner and made the rest into fermented salsa verde. It's the easiest way to store it. Since refrigerator room is at a premium at the moment.

It's much the same process as my red salsa. The only real difference is I roasted the tomatillos before running them through the blender. I added some onions, a little garlic and cilantro, til it tasted good. Then I added some salt to taste, a bit of whey and let it ferment for a couple days.

I use this stuff in almost any recipe where tomatillos are called for if I don't have any. It's awesome in chili verde, beans, burritos, mexican style roast beef, etc. It's also really good in a spicy chicken soup I make. I make a seasoned chicken and make broth from the bones. The soup usually consists of the broth, a bit of this green salsa, paprika, onion, garlic, oregano, beans and a little cilantro sometimes.