Thursday, August 23, 2012

Easy Probiotic Salsa

Here's another recipe that you can make in small batches as your produce rolls in. I'm loving the fact that I don't have to do a huge batch for canning (and be stuck in the hot kitchen all day!) Plus of course all the health benefits of lactofermenting, so it's easier to make and healthier for you. Win-win!

You can double or halve this recipe as you like (or quadruple as those tomatoes start rolling in . . .), and play with your spices - we like a medium salsa, so we use green jalapenos - if you like more of a kick, you can use red ones. Just make sure you wear gloves when you chop them up - I know this from painful experience!

Lactofermented Salsa
1 quart chopped tomatoes
1/2 cup chopped onion
2 Tbsp snipped fresh chives (dried spices work fine, too)
2 tsp minced garlic
2 chopped jalapeno peppers
1 Tbsp sea salt
1/4 tsp oregano
1/4 tsp cilantro (use more if using fresh)
Mix all together and fill desired jars. (If you have whey on hand, it helps to put about 1/4 cup on the top of each jar, to kick-start the lacto-fermentation.) Let sit, tightly covered, at room temperature for about three days (be sure to "burp" your jars at least once a day). Then store in a cool, dry place (I keep mine in the fridge).

Monday was "Salsa Day" - we came home from a weekend at Grandma's, and my sweet kids found all of these ripe tomatoes waiting in the garden. We ended up with over four quarts of salsa (and I didn't even use up all of the tomatoes!)

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