A classic, versatile green sauce, with extra punch.
Batch 1: fermented for >8 months, 10 bottles
Ingredients: unriped tomatoes & cherry tomatoes, water, sweet onion, unripened habaneros & scorpions, cilantro, garlic, fresh lime juice, salt, vinegar, coriander, xanthan gum
I love growing outdoors. There’s something beautiful about spending time in the green space you’ve cultivated around your home. Seeing occasional pollinators become regular visitors and watching peppers ripen is contrasted by seeing pests who also love your peppers, even those that don’t have enough time to mature in the short Canadian summer. Although I still can’t stand the living bird food that goes after my plants, I do have a use for green peppers as they can always be used to make a classic salsa verde-style hot sauce. I was able to take the chilies and unripened tomatoes from my sister’s patch, to create a simple, spicy, zingy sauce that is now getting plenty of regular use in our home.