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!
