1
-
3
cups
water
-
3
tbsp
salt, coarse
-
2
pepper, red bell
-
2
pepper, poblano
-
5
pepper, habañero
-
2
onion, red
Bring the water and salt to a boil while you dice the vegetables. Once the water is boiling vigorously, drop in the vegetables and boil for until soft (about 15 min).
2
-
6
cups
spinach, lightly packed
Drop the spinach on top of the mixture and cook, covered, until the spinach has wilted completely (about 5 min).
3
-
1
cup
vinegar, white
-
1
cup
vinegar, apple cider
-
2
tbsp
wasabi powder
-
2
tbsp
sriracha
Stir in the spinach and add the vinegar and spices. Cook for a few more minutes and then transfer to a sealed container. Put the whole thing aside to brine for 24–48 hours.
4
Strain the vegetables while retaining the brine. Run the vegetables through a food processor adding just enough brine to create a thick paste.
5
-
6
tortillas, large
-
2
cups
hummus
Spread a thin layer of hummus across each tortilla, and add few tablespoons of the paste to the center of the tortilla (depending upon it's size). Fold and roll the tortilla in the same fashion as a buritto. Cut in half and serve.