Wednesday, June 22, 2011

Fresh Salsa, Cultured

I got to spend time with two sweet friends on Monday canning tomatoes and making fresh salsa! What fun! They even acted as food stylists for my photo up there. We used my fresh salsa recipe which you can then culture with whey if you want. Culturing makes your food probiotic and also preserves it - this salsa will stay fresh in the fridge for 6 months or more. And, your salsa is still raw because no heat is used. Enjoy!

1 medium onion, quartered
4 cloves of garlic
3 medium jalapenos (or to taste)
2 tbsp Celtic sea salt
1/2 lemon, juiced
1/2 bunch of cilantro, leaves only
1/2 cup whey
fresh tomatoes, stemmed and quartered

Place all ingredients except tomatoes in a blender (put your liquids on the bottom and maybe a few tomato quarters). Pulse until smooth. Pour into a 2 quart pitcher. Process the tomatoes to your liking in a blender (or you could just chop them up), add to the pitcher until it reaches 2 quarts.

Pour into glass jars, leaving an inch of space at the top. Screw on lids and leave on the counter (at room temperature) for two days. Transfer to cold storage.

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