Salsa Shrub

Photo by Tai’s Captures on Unsplash

Recipe

• 200g small tomatoes (e.g cherry or champagne)

• 1/2 red bell pepper, chopped (~80g)

• 1 hatch chili, chopped (~50g)

• 125g white sugar

• 125g split red/white wine vinegar

• Handful cilantro

First, infuse vinegar with cilantro in fridge overnight. Strain and set aside. Add tomatoes, bell pepper, and chili to blender with sugar until well-incorporated. Pass through strainer, combine with vinegar. Adjust with more sugar/vinegar to taste. Bottle and refrigerate.