Cultured Salsa Recipe

Equipment:

1 quart mason jar with tight fitting lid

Ingredients:

• Four medium or six small tomatoes – cut into halves
• ½ small red onion, chopped (about ¾ cup)
• 2 garlic cloves, chopped
• ½ – 1 large jalapeno, seeded and chopped
• 1 cup cilantro, chopped
• ½ cup parsley, chopped
• 2 teaspoons cumin
• juice of two limes
• 1 Tablespoon unrefined sea salt
• ¼ cup whey
• ¼ cup filtered water

Method:

1. If you’re using a food processor, add garlic, jalapeno, cilantro, parsley, onion, cumin, salt, whey and lime juice together and pulse until finely chopped.
2. Squeeze juice and seeds – as much as you possibly can – from tomatoes and add to food processor. Pulse just a few times – if the tomatoes are pureed the salsa will ferment too quickly.
3. Mix all ingredients and fill jar, leaving one inch of space at the top. If you hand chopped the ingredients, mash them together with a meat mallet so that they will release their juices.
4. Cover tightly and keep at room temperature for about two days.
5. Place in refrigerator to slow down the fermenting process. Technically it should last 2-3 months, but I promise it won’t last that long!

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