A fine example of seed to bottle.
This sauce was crafted in the middle of winter and features a multitude of harvests and preparations made all season long. The chile de Arbol and Ancho were dried as they ripened and stored.. The red Serrano were fermented. Onions and garlic were harvested, cured and put into storage. The green tomatoes which were harvested at the end of the season were frozen. The final touch was a walk through the crispy snow to harvest fresh greens in the greenhouse. In the kitchen greens were charred, sesame was toasted and fresh lime juice was squeezed.
As with all our sauces, each step of the way is done with joy and in its right time. When the day comes to gather everything and cook it’s done with great pride at having the most beautiful ingredients and remembering how enjoyable it was to grow them!
This sauce is a medium-heat everyday sauce with a beautiful texture and a nice easy pour. It goes great anywhere you would use salsa. It's a versatile cooking ingredient too from dressings to marinades and as a base for other sauces (peanut sauce, roasted red pepper dip, chipotle mayo etc.) It also mixes great with honey allowing all those bits and pieces to show!
HEAT is 2/5
INGREDIENTS: *ROASTED GREEN TOMATOES, *CHILE DE ARBOL, *ONIONS, DISTILLED VINEGAR, FILTERED WATER, *FERMENTED SERRANO, *CHARRED WINTER GREENS (TATSOI), *TOASTED SESAME SEEDS, *FRESH GARLIC, *LIME JUICE, CELTIC SEA SALT, *ANCHO PEPPER, * BLACK PEPPER