Bright and sharp with the flavor of fresh tomatillos and jalapeños, this salsa makes an excellent partner for chicken and fish, or to serve over eggs. You can culture it for a few days, so that it's rich in probiotics or serve it right away, too.
Combine tomatillos, jalapeños, garlic, onion, cilantro, coriander, lime juice and sea salt in a food processor and process on high until they form a uniform sauce.
Transfer the salsa to a pint-sized jar, and seal tightly. Ferment at room temperature at least 3 days and up to 5 days. Serve immediately or transfer to the fridge where it will keep up to 3 months.