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.
Notes:
• Guacamole ferment
• A few notes implented from my first batch. I added more fresh ingredients and tried to balance out the salt. Better consistency and better proportions
• More or less successful, very salty because I had to add an extra half teaspoon to balance out the bitter avocado I bought. No idea why, it was perfectly ripe
• Glad I used the brine for this instead of a different ferment
• Still a bit sour, maybe the lime could be omitted
• Very tangy though, nice kick playing with the heat
• Also hotter than usual. I added an extra pepper and I like the heat but it eclipses the base sauce a bit
• This moved in the direction I wanted. Good tang with less acid, very addictive
• Still just a bit too sour. Maybe fermenting the tomatillos aren't the play, lose the lime. Also use a better avocado, less salt, and this salsa might be what I wanted it to be
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