Naturally Fermented Salsa

 

Ingredients

  • 1 medium onion, diced
  • 2 large tomatoes, diced
  • 1 medium green pepper, diced
  • 1 or 2 jalepeños, diced
  • Clove of garlic, minced
  • Handful of fresh cilantro
  • Lemon and lime juice to taste
  • One of the following:

Instructions
  1. If using a starter culture, prepare the culture according the package instructions.
  2. Mix all the ingredients together including the salt, whey, or starter culture. 
  3. Place the salsa in a fermentation container pressing down to release some liquid. Ideally the vegetables should be submerged under the liquid. (Add a bit of extra water if needed.)
  4. Ferment for 2+ days at room temperature.

 

Once the fermentation period is complete, the salsa can be removed to a storage container if desired. Store salsa in the refrigerator or root cellar.

Makes approximately 1 quart.


 



 

 

                                                
   
Naturally Fermented Salsa


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