Salsa Verde Recipe

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Nourished Kitchen


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1 lb tomatillos, husked and halved

8 to 12 jalapeno or serrano peppers, seeded if desired and chopped

cloves of 1 medium head of garlic, peeled and crushed

juice of 1 lime

1 tsp unrefined coarse sea salt

1/2 packet vegetable starter culture dissolved in 1/4 cup warm water or 1/4 cup fresh whey

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