Cultured Spicy Salsa

Name: Cultured Spicy Salsa
Prep time: 30 min
Total time: 30 min
Yield: 2 quarts, 30 serving(s)
Ingredients: 2 lbs organic tomatoes, diced; 1 large vidalia onion, finely chopped; 1 -4 jalapeno pepper, seeded (or not if you prefer more spice); 1 bunch cilantro or 1 bunch parsley; 1 bell pepper, diced; 3 garlic cloves, minced; 2 lemons, juice; 1 lime, juice; 1 tablespoon himalayan salt; 4 tablespoons whey (if not available, use an additional 1 tablespoon salt); 1/4 cup filtered water

Submitted by Rita1652

"This Salsa is living food, full of enzymes and probiotics due to lacto-fermented vegetables. If you prefer peeled tomatoes: score the bottoms, drop into boiling water for about 15 seconds, remove and place in ice water. The peels should come off easily."

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photo by Rita1652

Ready In:: 30mins
Ingredients:: 11
Yields:: 2 quarts
Serves:: 30

ingredients

2 lbs organic tomatoes, diced
1 large vidalia onion, finely chopped
1 -4 jalapeno pepper, seeded (or not if you prefer more spice)
1 bunch cilantro or 1 bunch parsley
1 bell pepper, diced
3 garlic cloves, minced
2 lemons, juice
1 lime, juice
1 tablespoon himalayan salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
¹⁄₄ cup filtered water

directions

Mix all ingredients and place in a very clean quart-sized, wide mouth mason jar.
Press down with a wooden spoon, adding more water to cover the vegetables. Be sure to leave 1-2″ head space.
Adding filtered water to cover if needed.
Cover tightly and keep at room temperature for 2-3 days before transferring to the refrigerator.