This recipe is a great way to start the season, before the tomatoes turn red, or to use up those green tomatoes as fall begins. Lots of peppers mean this salsa will have quite a kick, too!
- 6 medium-size green tomatoes, chopped fine
- 1 small red tomato, chopped fine
- 5 red jalapeños, minced
- 2 green banana peppers, minced
- 1 small onion, chopped fine
- 1/2 cup chopped fresh cilantro
- 3 tbsp. lemon juice
- 4 cloves garlic, minced
- 2½-3 Tbsp. salt
- Garlic salt and white pepper to taste
- 2 Tbsp. kombucha starter culture or raw apple cider vinegar (with the mother)
- Clean and sterilize 2 quart-size jars with airlock fermentation lids or normal rings and bands.
- Place all ingredients in food processor and pulse or process until it is the desired thickness. You can cook the salsa down in a saucepot over low heat to remove any undesired liquid, or just keep it fresh and alive.
- Add kombucha or vinegar, and stir well. Use a canning funnel and pour the salsa into the sterile jars. Cover with airlocks or rings and bands. If using the latter, be sure to burp the jars at least twice a day during the fermentation period. Set in a cool place away from direct sunlight, and leave for up to 2 weeks, burping regularly.
- When the salsa is ready, tighten the lids and put it into cold storage.