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Anyone who knows me knows how  much I love a good salsa. This one I have perfected over the years and make loads of it each summer when garden tomatoes and peppers are in abundance. This is a great option for getting in fermented or cultured foods by adding whey at the end.

  • 8-10 Roma tomatoes, peeled and cut into cubes or chunks
  • 1-2 Onions, cut into chunks
  • 1-3 Jalapeno peppers, seeded
  • 6-8 Garlic cloves
  • ½ bunch Cilantro, fresh
  • 2-3 Lemons or limes, juiced
  • ½ -1 tsp cayenne pepper
  • ½ tsp cumin
  • 2 tsp sea salt or Himalayan salt

To Ferment (optional)

1/2 cup whey (see whey recipe)

  1. Add all ingredients in a blender. This may have to be done in 2-3 batches, depending on the size of your blender.
  2. Pulse until the vegetables are well mixed, chopped, and nearly pureed.
  3. Pour into a glass jar with a tight-sealing lid and store in the refrigerator.

To Ferment the salsa

  1. After the ingredients are well blended, poured into a jar, add 1/2 cup whey (see whey recipe) and gently mix. The content of the jar should be about 1 inch below the lid.
  2. Allow the salsa to sit at room temperature for 2 days before transferring to the refrigerator.