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Categories:Viewed: 94 - Published at: 5 years ago
Ingredients
- 5 whole Tomatoes
- 2 whole Jalapeno Peppers
- 1 whole Habanero Pepper
- 1/4 cups Red Onion
- 3 cloves Garlic
- 1 Tablespoon Sea Salt
- 1/4 cups Pickle Juice
Method
- Finely chop the tomatoes, jalapeno peppers, habanero and red onion and put in a big bowl.
- Mince the garlic or put it through a garlic press and add to the bowl.
- Add the sea salt.
- Mix it together and place it in a blender.
- Add the pickle juice.
- Pulse the mixture a few times until it is chopped up more finely and evenly.
- Pour into a quart sized mason jar and seal loosely to allow gas to escape.
- Set it out on the counter for 3 days in a cool place away from direct sunlight.
- Stir or shake the mason jar each day so that surface mold doesnt develop.
- Chill before serving and store in the fridge.
