Homemade Salsa

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Alright so there is something microorganisms that scare most people. However we must learn to be friend them. To learn to use them in ways that encourage their proliferation in our foods. We can learn to use these microbes to enhance flavor and nutritional value that will not only taste fantastic, but turn everyday foods into natural remedies. Here is a great salsa recipe that is fermented. Don’t be afraid of this word!


  • 4 medium tomatoes, peeled, seeded and diced
  • 2 small onions, finely chopped
  • 3/4 cup chopped chile pepper, hot or mild
  • 6-8 cloves garlic, peeled, and finely chopped
  • 1 bunch cilantro, chopped
  • 1 teaspoon dried oregano
  • juice of 2 lemons
  • 1 TBS sea salt
  • 4 TBS whey (seen in my cream cheese and whey post) (if not available add an additional 1 TBS salt)
  • 1/4 cup filtered water


Mix all ingredients and place in a quart-sized, wide mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.


Hope you all try this out! great homemade salsa that lacks preservatives and includes nutrients :)


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