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Homemade Fermented Salsa

Home Made Fermented Salsa
Home Made Fermented Salsa

Homemade Fermented Salsa

Ingredients

  • 1 jar or can (28 oz) Organic Whole Tomatoes OR 3 lbs Fresh Organic Tomatoes
  • 1 Onion, diced
  • 2 cloves Garlic, diced
  • 1 Serrano or Jalapeno Pepper, chopped (seeds are optional)
  • 1 tsp Pink Salt
  • 1 tsp Dried Oregano
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1/8 tsp Ground Black Pepper
  • 1 Juice of a Lime
  • 1 Juice of a Lemon
  • ½ cup Bubbie’s Sauerkraut Juice
  • 1 bunch Fresh Cilantro, chopped

Instructions

    1. Place all ingredients, except for the cilantro, in a blender or food processor and blend until smooth and chunky.
    2. Add the cilantro and pulse 3 times.
    3. Place the salsa in a 1-quart wide-mouth mason jar.
    4. Cover tightly and keep on the counter top, out of direct sunlight, for 3 days.
    5. Stir the salsa and move it to the fridge.

It will last up to 6 weeks in the fridge.

NOTE: A nice variation would be to add some peaches to this recipe.

© © Balsam Institute
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