Lacto-Fermented Salsa

Lacto-Fermented Salsa is an extremely simple way to make a DELICIOUS salsa with great benefits. It also lasts much longer than your average salsa. It has a tangy taste which goes great with any meal. You will be pleasantly surprised after making this recipe.

Ingredients:

• 4 Medium Tomatoes, peeled, seeded, and diced (boil for ~1 minute - skin peels right off

• 2 Small Onions, finely chopped

• ¾ cup Chopped Chile Pepper, hot or mild

• 6-8 Cloves Garlic, peeled and finely chopped (optional)

• 1 Bunch Cilantro, chopped

• 1 tsp Dried Oregano

• 2 Lemons, juiced

• 1 tbsp. Sea Salt

• 4 tbsp. Whey

• ¼ cup Filtered Water

Directions:

1. Mix all ingredients together in a bowl and then place in a quart or half gallon sized wide mouth mason jar

2. Press down gently with an appropriate instrument so liquid covers the vegetables.

3. Leave at least 1 inch at the top. Cover with a lid (not too tightly so that gas can escape) and leave at room temperature for 2-4 days and then refrigerate.

• Salsa will last a month or two when made in this traditional manner.

Fermented Salsa w/ Farmhouse on Boone