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Talk about serious foodie DNA. This lacto-fermented bright and tangy take on salsa verde was cooked up by a microbiologist. That’s not your average pedigree for a hot sauce but in this case maker Jessica Huszar puts her scientific knowledge to excellent use. Her approachable, creamy and not-too-spicy hot sauce is heavy on the tomatillo in the best possible way. But it’s the poblano peppers, a touch of jalapeño, green apples, lime and vinegar that make her latest experiment one worth guinea-pigging for.
Tip of the Tongue:
This sauce makes a great marinade for salmon or, mixed with olive oil, a slightly spicy salad dressing.
Tomatillos, Jalapeno, Apple, Onion, Poblano Peppers, White Vinegar, Garlic, Salt, Lime Juice
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