This is a great fermented salsa recipe to get those good gut bacteria going. We love salsa and this recipe sets us up for quite some time. While it can be a bit of a sacrifice the cilantro can be omitted if your location (or taste buds) don’t allow for it. The finished product lasts for months. Make sure your jars are sanitized well at the beginning.
- 1 large onion or a large bunch of green onions, cut into large chunks
- 3 small bell peppers, cored and cut into large chunks
- 6 large garlic cloves, peeled
- 1/2 cup packed cilantro leaves (unchopped)
- 2.5 pounds roma tomatoes, cut into quarters
- juice of 1 lemon
- 3 tablespoons coarse celtic sea salt
- 1/4-1/2 teaspoon cayenne powder
- 1/2 cup whey (see whey recipe)
- 1/4-1/2 cup water
- Combine onion, bell peppers, garlic, and cilantro in food processor. Pulse 3-5 times until coarsely chopped. 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 redisbursed and submerged under the liquid. Transfer to cold storage. Should keep for months.