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Fermented Salsa

Source

Nourishing Traditions by Sally Fallon

Ingredients

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4 medium tomatoes peeled, seeded and diced
2 small onion finely chopped
1⁄4 cup chopped chile pepper
1 bunch cilantro chopped
1 Tbs fresh oregano chopped
2 lemons juiced
1 Tbs additive-free sea salt
4 Tbs whey (or additional 1 Tbs salt)
1⁄4 cup filtered water

Directions ( Default | Numbered )

Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days (longer, if not using the whey) before transferring to cold storage.

  1. Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days (longer, if not using the whey) before transferring to cold storage.

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