1 cs green tomatoes, peeled and chopped
40 shishito peppers
5 granny smith apples, chopped
2 bunches scallions, chopped
4 ribs celery, peeled and chopped
8 garlic cloves
3/4 cup anise hyssop
1 bunch parsley, chopped
1/2 cup salt
1 qt olive oil
2 cups glucose syrup
1 cup sherry vinegar
- combine all ingredients in a large container and allow to macerate for one hour
- thoroughly puree in blender; stir well before each use
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