Lacto Fermented Pineapple Salsa
A perfect accompaniment to grilled meats or serve with chips! The healthy addition of Chia seeds increases the amount of nutrition in this recipe.
6 cups finely diced pineapple (2 fresh pineapples, peeled and cored)
1 cup finely diced red onion
1/2 cup diced paprika or sweet red pepper
1/2 cup diced 'Fooled You' pepper (see note below)
1 tablespoon finely ground pink Himalayan sea salt
1 tablespoon dried cilantro
1 tablespoon white Chia seeds
Optional: 1/4 cup whey (See 'Making Whey To Use As A Starter Culture' in the recipe list.)
Combine all ingredients in a large mixing bowl, stir and allow to macerate for 10 to 15 minutes. Place salsa in jars filling three-fourths full to allow room for expansion. Place lid on jars. Allow salsa to ferment for 2 to 3 days stirring once or twice daily. Place in refrigerator where salsa can be stored for 2 to 3 weeks.
Note: We use a mild jalapeno-type pepper called 'Fooled You' in this recipe. You may need to decrease the amount of peppers called for in this recipe when using a spicier pepper.
