Peel and wash the fresh tomatillos, boil until the color changes and reserve a cup of the water. Saute the fresh onion, serranos, garlic, and ghost peppers in olive oil until they start to char. Add all ingredients to blender and blend on low for thirty seconds. Refrigerate, keeps for two weeks.
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Fermented Ingredients (265 days):
• Tomatillos 90g
• Yellow Onions 105g
• Jalapenos 90g
• Brine (3.5%) 1/2 Cups
Fresh Ingredients:
• Tomatillos 492g
• Garlic 21g
• Yellow Onions 244g
• White Ghost Peppers 27g
• Serrano Peppers 51g
• Avocados 134 g
• Cilantro 25g
• Water 1 Cups
• Limes 1 Juiced
• Salt 1 tsp
Peel and wash the fresh tomatillos, boil until the color changes and reserve a cup of the water. Saute the fresh onion, serranos, garlic, and ghost peppers in olive oil until they start to char. Add all ingredients to blender and blend on low for thirty seconds. Refrigerate, keeps for two weeks.
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