Cultured Salsa
A fresh and delicious salsa that highlights the power of the tomato and sweet heat.
Cultured VegetablesBeginner
Ingredients
- 2 tbsp Kefir whey
- 2 Large tomatoes, coarsely chopped
- 1 Serrano or jalapeño pepper, seeded and coarsely chopped
- 2 tsp Cumin
- 2 Cloves garlic, minced
- ½ Large vidalia or sweet onion, coarsely chopped
- ⅓ cup Cilantro, coarsely chopped
- ⅛ tsp cayenne, or to taste
- 1 tsp Celtic Sea salt
Instructions
- Place all ingredients in blender, and blend until smooth.
- Place in glass jar and seal.
- Sit on counter for 2 days to ferment and then transfer to refrigerator. The salsa will last up to 6 months in the refrigerator.