Lacto-Fermented Salsa

Lacto-Fermented Salsa

Yield: ½ Gallon

• 1 large onion
• 3 small bell peppers
• 3 large garlic cloves, peeled
• ½ c. packed cilantro leaves
• 2.5 lbs. roma tomatoes
• juice of one lemon (I use bottled lemon juice)
• 2-3 T. salt
• ½ t. cayenne pepper or one – two chilli peppers
• ½ c. whey

Combine chunks of onion, bell peppers, garlic, and cilantro in food processor. Chop coursely. Chop tomatoes. Pour contents into large bowl. Add lemon juice, salt, hot pepper, and whey. Stir well. Pour into jars. Leave several inches of head space. Close lid tightly and leave at room temperature for a few days, until bubbly and fermented. Several times a day, shake the jar to submerge everything. Transfer to cold storage.

Enjoy!