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“Fermented Salsa”
(This recipe originally comes from “James Ranch”. You can find more of their recipes at
http://jamesranch.net/)
Fresh salsa is a great way to enjoy the abundance of fall and winter vegetables. Fermenting salsa is a traditional way of preserving that keeps all of the enzymes intact and actually adds good bacteria to your diet. This recipe is easy, delicious and great for your digestive system!
*3 pounds ripe tomatoes
*1 onions (in chunks)
*1 cup roughly chopped cilantro
*1-3 jalepeno peppers chopped (depending on the heat you like)
*3 cloves garlic
*juice of 1/2 a lime
*1 bell pepper or 1 poblano pepper (if you want more heat)
*1 Tablespoon sea salt or pickling salt (no iodized salt)
*1 Tablespoon whey (if you don’t have whey (it is the liquid that separates on top of your yogurt etc., If you don’t have whey, just add an extra 1/2 tablespoon salt.
It will still ferment)
Zing all of this up in a food processor until well-chopped. Put this all in a CLEAN glass jar. Put a lid on it. Covering with a paper towel or piece of cloth secured with a rubber band can be helpful if you didn’t have the whey to get the good bacteria
going.
Leave this on your counter (about 72-75 degrees is best) for 3-5 days.
Then refrigerate for up to 6 months and enjoy. This recipe makes about a quart
of salsa and is very adaptable to your tastes.
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