(with a twist: added some green unripe tomatoes to the mix)
The full recipe:
- Mild hot green peppers, green tomatillos, unripe green tomatoes all cut in half, salted and roasted in a pan with some olive oil. Keep the pepper’s seeds to keep more heat or remove to make it milder.
- Once well done, mince with garlic and freshly pressed lime juice while still hot
- Once cooled, add some vinegar, put in a jar and keep in a fridge for couple of weeks to mature.
![](https://i0.wp.com/www.badscrew.com/wp-content/uploads/2023/07/img_1043-scaled.jpg?resize=900%2C675&ssl=1)
![](https://i0.wp.com/www.badscrew.com/wp-content/uploads/2023/07/img_1045.jpg?resize=900%2C675&ssl=1)
![](https://i0.wp.com/www.badscrew.com/wp-content/uploads/2023/07/img_1046.jpg?resize=768%2C1024&ssl=1)