LACTO-FERMENTED SALSA
Makes one quart, double, or quadruple if you have lots
of tomatoes and peppers
4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloves garlic, peeled and minced (optional)
1 bunch cilantro, chopped
1 tsp dried oregano
juice of 2 lemons
1 TB sea salt
4 TB whey, if not available, use an additional 1 TB salt
1/4 cup filtered water.
Peel tomatoes, cut along the "equator" of the tomato,
sqeeze out the seeds. Dice up tomatoes, and combine with all the
other ingredients, and place in a quart-sized, wide-mouth mason
jar. Press down lightly with a wooden pounder or large spoon,
adding more water if necessary to cover the vegetables. The top
of the salsa mixture should be at least 1 inch below the top of
the jar. Cover tightly and keep at room temperature for about
2 days before transferring to cold storage. Make several jars
if you have plenty of tomatoes, as this salsa is wonderful. The
same Salsa can be made using canned tomatoes in the winter time.
Adapted from Nourishing
Traditions
