SALSA :: LACTO-FERMENTED

Generally I am not a fan of tomatoes.  I do not like the squishy, seedy center.  I grew up eating meaty heirloom tomatoes out of my grandmother’s garden coated in sugar, yes lots of sugar.  This year I have been given bags and bags of tomatoes by generous students and neighbors.  I needed to find a way to create a delicious and enjoyable life for these tomatoes that were taking over my counter.  This salsa was birthed which has become my new favorite way of the tomato and was a hit at the neighborhood potluck.  Enjoy!

4 medium tomatoes, peeled, seeded, diced + rinsed
1 small onion, chopped
2 cloves garlic, minced
1 jalapeno pepper (or peppers of choice), minced
1 bunch cilantro, chopped
1 tsp dried oregano
1 tbsp sea salt
4 tbsp whey (or an additional tbsp salt)
2 lemons juiced

Mix all ingredients together and place in a quart size mason jar.  Press the salsa down until the liquid covers the tomatoes by 1 inch, if there is not enough liquid, add a small amount of filtered water.  Cover tightly and let sit on the counter at room temperature for 24 hours before transferring to the refrigerator.

 

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