This salsa tastes so fresh and delicious, you'll never want to go back to salsa in a jar again.
INGREDIENTS:
- 1 medium onion, diced
- 2 large tomatoes, diced
- 1 medium green pepper, diced
- 1-2 jalepeños, diced
- Clove of garlic, minced
- Handful of fresh cilantro
- Lemon and lime juice to taste
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One of the following:
- 2 tsp. salt
- 1-2 tsp. salt and 1/4 cup whey
- 1-2 tsp. salt and 1/4 cup water kefir
INSTRUCTIONS:
- Mix all the ingredients together including the salt, whey, or finished kefir.
- Place the salsa in a fermentation container, pressing down to release some liquid. Ideally the vegetables should be submerged under the liquid. Add a bit of extra water if needed.
- Ferment for 2+ days at room temperature.
Once the fermentation period is complete, the salsa can be removed to a storage container and stored in the refrigerator or root cellar.
