At the end of summer the nights get cooler, the hot days seem fleeting, and the garden is at its peak. It would be a crime not to pick those plump tomatoes and sweet peppers and preserve them into a salsa that will keep for months naturally through fermentation
This recipe does just that. This is the recipe I use when all of these ingredients are plentiful and I need to put up a lot of salsa. You can use a food processor to make this a saucier salsa or chop everything by hand or a fresh, chunky salsa. You may savor these slow food moments come winter.
1 large onion or a large bunch of green onions, diced
3 small bell peppers, cored and diced
6 large garlic cloves, peeled and minced
1/2 cup packed cilantro leaves (chopped fine)
2.5 pounds roma tomatoes, diced
juice of 1 lemon
3 tablespoons coarse Celtic sea salt
1/4-1/2 teaspoon cayenne powder
1/2 cup whey
1/4-1/2 cup water
Combine onion, bell peppers, garlic, and cilantro in food processor. Pulse 3-5 times until coarsely chopped. (At this point if the lovely smells coming from this combination don’t make you swoon then I don’t understand you.) Add 1/3 of the tomatoes and pulse 2-3 times until room is made for additional tomatoes. Repeat with another one third of tomatoes. Finally, add the last of the tomatoes and pulse an additional 3-5 times.
Pour contents of food processor into large bowl. Add the lemon juice, sea salt, cayenne powder, and whey. Stir well and allow to sit a few minutes while you prep your containers.
Wash two quart jars or one 1/2 gallon jar well with soap and hot water. Do the same for a food funnel and jar lids. Ladle the salsa into jars, leaving 2-3 inches of head space. Add water to submerge the salsa.
Close lid tightly and leave at room temperature for a few days, until bubbly and fermented. During this process the solid vegetables may separate from the liquid. Simply stir with a wooden or plastic spoon until redistributed and submerged under the liquid. Transfer to cold storage. Should keep for months.