What is old is new
I fermented chunks of tomatillos, jalapenos, garlic and onion to pickle them for a week, and then put the jars in the fridge. Fermented veggies can keep for a long time, years in fact.
Then when I am ready to serve the salsa, I whirl up a jar of the fermented chunks of goodness in a food processor, and then stir in a ripe avocado.
The result is outstanding. It is so delicious, that I want to lick the bowl.