Rahoma Grains

Cultured Salsa

A fresh and delicious salsa that highlights the power of the tomato and sweet heat.

Cultured VegetablesBeginner
Cultured Salsa


  • 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


  1. Place all ingredients in blender, and blend until smooth.
  2. Place in glass jar and seal. Cultured salsa in a jar
  3. Sit on counter for 2 days to ferment and then transfer to refrigerator. The salsa will last up to 6 months in the refrigerator.

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