this turned out amazing! easy, very healthy, vegan, super delish! i have a thai pepper plant that is currently getting harvested & i’m substituting them for anything that needs a kick. these are better than jalapenos or serranos-the burn is slow, long, & extremely tasty!

here are the cute peppers


of course you can use any kind of peppers. enjoy!

1 pound tomatillos, papery shells removed, rinsed

boil low for 10 minutes turning once, drain water & place in food processor till blended. press through a screen to remove seeds.

2 slices red or white onion-soak in cold water w/a little vinegar 5 minutes. rinse & chop.
2 to 3 garlic cloves, to taste
several chilis

pulverize the above & add to the tomatillo mixture. then add everything else-

2 tablespoons olive oil
2 tablespoons apple cider vinegar
5 fresh squeezed limes
2 large avocados chopped
one cucumber skinned, seeded & chopped
one bunch fine chopped cilantro
1 tablespoon whole cumin roasted & ground fresh
plenty of salt to taste
1.5 pounds of the best heirloom tomatoes chopped

pulverize, chill overnight or at least 2 hours. top with sour cream or yogurt! my new summer fave!