Fermented Tomatillo Salsa

Tomatillos have personally been the most frustrating plant for me to grow. We've gotten huge plants, only to have none of the flowers fruit. We've had spindly little plants which never make it to the point of flowering. And this year we've had tiny little fruits that have been practically useless.

So imagine my surprise when I actually had enough tomatillos to make something!

One of the areas I've always seemed to have problems with is pollination. I've heard that multiple plants are necessary, otherwise pollination will not occur. To that end, we had three plants this year, in the hopes that we would definitely get some pollination. Well, two of those were pulled out over a month ago, and we're now getting more tomatillos than ever. I don't pretend to know why, but I'm not complaining about it one bit.



On to the recipe!

The original idea with this salsa was to use all green and yellow ingredients, which promptly fell apart when I realized I was chopping up a red onion. the contrasting colors ended up looking nice, and it is still up in the air how I would make this again.

Ingredients -

• 1-lb Tomatillos (roasted)
  
• 0.5lbs Tomatoes (roasted) You can use your choice of unripened red, ripe green or ripe yellow. I used a mixture of these.
• 6-7 Jalapenos (roasted)
• 1 fermented jalapeno with fermenting juice
  
• 1 small onion
• 2-3 cloves garlic
• 1 Habanero
  
• salt/pepper

I halved the fruit for roasting, and roasted in a 500F oven for ~10 minutes.

Everything was processed in a food processor, and then moved to a 1-qt jar for storage. Much like my previous salsa, I will allow this to ferment for a few days, and then refrigerate.