Ingredients:
• Tomatillo 420g
• Yellow Onion 282g
• Avocado 212g
• Jalapeno 35g
• Serrano 27g
• White Ghost 22g
• Cilantro 12g
• Water 1 Cups
• Lime 1 Large Juiced
• Salt 3/4 tbsp
Peel and rinse the tomatillos, then boil until the color changes from light to dark reserving a cup of the water. Slice up the onion and saute with the peppers in olive oil, adding the garlic once they start to char. Once the garlic browns, add everything to the blender and blend on high for 20 seconds. Bottle, refrigerate.
Notes:
• I used 13 mixed sizes on the tomatillos
• For the avocado it was 3 small ones, I got lucky with small pits
• I usually add a bit more water but the consistency on this worked out perfect
• Maybe a tablespoon of olive oil added into the blend left over from the frying pan
• I initially had a 1/2 tbs of salt but added another half of that
• The white ghosts seemed to be a good move, there's a bit more citrus and less of an earthy taste compared to the red ghosts
• The heat however is a bit lower than the reds
• In the future some ideas might be a teaspoon of cumin and a small pinch or two of mexican oregano, being very mindful of the batch I ruined by adding too much
• Really solid batch, will make a good sauce for the breakfast burritos I'm prepping tomorrow
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