Nutrition. Education. Transformation.

Salsa (fermented)

September 2, 2012

Here is the probiotic rich version of salsa that will keep much longer.

  • 4-5 medium to large tomatoes chopped
  • 1 small yellow onion chopped
  • Generous handful chopped cilantro
  • 6 cloves garlic (minced)
  • 6 peppers minced (mild to hot, your choice)
  • 1 tsp dried oregano
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. sea salt
  • 4 Tbsp. whey

 

  1. In a pot of boiling water, place tomatoes one at a time for 5 seconds per side. Remove and easily take off peel.
  2. Place all ingredients in a glass quart jar and mix well with a wooden spoon. Make sure there is an inch of space between the lid and the salsa.
  3. Seal the lid and keep in on the kitchen counter for 2 days, then put it in the refrigerator.

 

*What is whey and how do I get it? Whey is the watery portion of dairy that is full of probiotics and makes fermenting easy. There are a few ways to get it. The first is to leave raw milk out on the counter until it separates, about 3-4 days. Strain the liquid from the curds and keep this in a jar in the refrigerator. The faster way is to use whole organic yogurt, goat or cow. Line a strainer with cheese cloth or a thin clean dish cloth. Place the strainer in a glass bowl so that there is some room for the whey to drip. Cover for 12-24 hours. When it is done dripping, you will have cream cheese and whey.

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