start with my recipe for fresh salsa.
it will probably make a little more than a quart
in each quart of salsa add 4 tablespoons of whey
and 1/2 tablespoon of salt (nourishing traditions says 1 tablespoon, but its too salty for me)
shake it up with the top on tight and put in a dark place for 3 days (less if its really hot).
it can then be kept in the fridge for months at least.
these tomatilloes were from our garden and the rest was from our local organic farm - which is almost done for the season :(
the kids helped me peel the tomatillas!