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“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.”
READY IN:
30mins
SERVES:
30
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

  • 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)
  • 14 cup filtered water

Directions

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

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