This time of the year I have a lot of tomatoes ripening fast. Salsa is a favorite of mine. Since I am trying to eat more fermented food, I decided to give this recipe a try. YUMMY! I thought the taste would be sour, but it isn’t. A little tangy.
FERMENTED SALSA RECIPE
3 pounds ripe tomatoes chopped
½ cup chopped cilantro
½ cup chopped onion
½ Jalapeno Pepper (with seeds) chopped or more if you like it spicier
1 cup chopped sweet bell pepper
2 tsps. minced garlic
2-3 tsps. sea salt
1 tsp. cumin
1 tsp. dried oregano or 3 tsp. chopped FRESH oregano
1 lime (juice from 1 lime)
½ cup WHEY
I use a food processor for ½ of the ingredients, this will make a finer and juicer blend. Then I mix in by hand, the other ½ of the chopped mixture. It gives the salsa a CHUNKIER texture. Fill jars with salsa, leaving an inch of space at the top. Push down the veggies. Make sure there is enough liquid to cover all the veggies. Put cover on. This is important for the fermentation. Leave jars on the counter and cover the jar with a towel (darkness) for two days. You will notice little bubbles forming. This is normal. After the two days refrigerate. This salsa fermentation will keep for at least 6 months in the refrigerator.
NOTE: All seasonings are to your taste.