Thursday, July 26, 2012

Fermented Salsa

This is a great fresh tasting salsa with all the benefits of being fermented. Great alternative to cooked/jarred salsa. This is pretty spicy since there's a whole jalapeno in one quart jar of salsa, but that can be omitted if you don't want it so spicy. This is a great snack you don't have to feel guilty about!
This is adapted from Sally Fallon's book "Nourishing Traditions"

Fermented Salsa
by Amanda @ Natural and Organic Lifestyle

4 organic tomatoes, peeled, seeded and diced
1 medium organic onion, diced
1 organic jalapeno, chopped
6 cloves organic garlic, chopped
1 bunch of cilantro, chopped
1 ts dried organic oregano
Juice from 2 lemons
1 TB real salt
4 TB whey (only homemade whey. Sally Fallon says you can subsitute with an additional TB of salt but I think that would be pretty salty, but worth a try(
1/4 cup filtered water

To peel tomatoes easily, boil water in a pot and dip tomatoes in for 5 seconds, they should peel easily at this point.
Mix all ingredients together in a large bowl and stuff into a wide mouth quart size mason jar.With a wooden spoon or pounder, press down gently on the mixture so the water rises above the veggie level. If the water doesn't rise above the salsa, add a little more water. You want atleast an inch between the top level and the rim of the will expand....and leak all over your counter if it's not. Put the cap on tightly and leave at room temperature for 2 days and then transfer to the fridge.

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