• Tomatillos – 2 lbs
• Jalapeno peppers – 1 lb
• Serrano peppers – 1 lb
• Habanero Peppers – 4
• 3% Baja Gold Salt (for brine)

Skin the tomatillos and remove the stems. Fill a large bowl with warm water and 4 tbsp of baking soda. Place the peppers and tomatillos in the bowl and wash them to remove contaminants.

Cut the ends off all peppers and cut everything into quarters.

Weigh all of the vegetables in grams and multiply (X) by .03 to find the amount of salt you will use for the brine. You will be making a 3% salt brine.

Put your vegetables into your fermenting jars and fill them with warmed, pure water to just below the burping valve. I needed two, so I divided the salt and put half in each jar. Shake or spin the jars on the counter to dissolve the salt.

Let it sit for 10-14 days.

Place a large colander into a large bowl and separate the vegetables from the brine. Reserve the brine.

Blend all of the vegetables with 1.5 cups of the brine. You can use more or less to create your desired flavor and/or thickness.

Jar and refrigerate.