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Quarter tomatillos, slice jalapeños (leave seeds for more heat), slice onion, and smash garlic.
Add veggies, plus optional spices, tightly into a clean quart jar.
Dissolve salt in filtered water. Pour over veggies until fully submerged.
Place a fermentation weight on top. Use an airlock or a loose lid.
Let sit at room temperature for 7-14 days. Check daily to keep veggies submerged.
Once bubbly and tangy, strain the veggies, reserving the brine. Blend until smooth, then add brine back to reach your desired consistency.
Stir in 2-4 Tbsp raw apple cider vinegar or lime juice for extra brightness (optional).
Store in the fridge. Flavor will continue to deepen over time!