This is the most fragrant hot sauce you will ever encounter. It calls to mind the perfumes of exotic shores, and yes, it's worth this moment of cheese.
1 Lb Serrano Chilies - de-stemmed (but keep as much of green cap on as possible)
3 Medium sized Tomatillos
2 Cloves Garlic
1 Peeled and seeded Green Apple
Zest of 1 Lime
Flesh of 1 Lime (Pith removed)
1 1/4 Teaspoon Kosher Salt
2 Tablespoon Palm Sugar
1/2 Teaspoon Fish Sauce
1 Teaspoon Yogurt (must have active cultures)
Place all items in food processor and puree.
Place in covered bowl and leave out at room temp for 3-4 Days.
If a slight mold grows on top, scoop it off and continue (this has not happened when I've made this, but other similar recipes always include this instruction.
When bubbles appear below the surface you have evidence of lacto-fermentation. At this point the smell will overwhelm you, filling your kitchen with a unique essence of the fruits and chilies.
The taste is still a nice bright heat, tempered by the fermentation.
It will last in your fridge for about 1 week, or you can pasteurize and bottle to give it a longer shelf life (but lose the benefits of the active cultures).