Sue's Lacto-Fermented Salsa

We prefer a mild salsa in our house and use a jalapeno-type pepper called 'Fooled You'. If you prefer a hotter variety of pepper you may have to adjust the amount of peppers called for in this recipe. This comes together very quickly if you use a food processor to chop the ingredients. We use a mix of heirloom tomatoes for a colorful salsa.

7 cups chopped tomatoes

3/4 cup diced onion

3/4 cup diced peppers

1 tablespoon finely ground pink Himalayan sea salt

1 tablespoon minced garlic

1 teaspoon dried oregano

2 teaspoons lime juice

1 teaspoon dried cilantro

Optional: 1/2 cup whey

Gently combine all ingredients in a large bowl. Allow to macerate for 5 minutes to combine flavors. Place salsa in jars until two-thirds full leaving room for expansion. Place lid on jars. Allow salsa to ferment for 2 to 3 days stirring once or twice daily. Place jars in refrigerator where they can be stored for weeks.

Happy Fermenting!

Sues Lacto Fermented Salsa.jpg