Fermented Tex-Mex Salsa

Name: Fermented Tex-Mex Salsa
Total time: 725 min
Ingredients: 28 ounce can tomatoes (crushed); 1/2 to 1 yellow onion (medium); 1/2 to 1 bunch fresh cilantro (fresh, thick stems removed); 1 to 3 jalapeño peppers (fresh, stem end removed); 2 to 3 cloves garlic; sea salt (to taste); 1 tablespoon whey (raw, or veggies starter culture)

traditionalcookingschool.com

In the off-season, why not use canned tomatoes (from glass jars or BPA-free cans, of course!) to make your salsa? By fermenting it, you take a dead food and bri

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Ingredients

28 ounce can tomatoes (crushed)
1/2 to 1 yellow onion (medium)
1/2 to 1 bunch fresh cilantro (fresh, thick stems removed)
1 to 3 jalapeño peppers (fresh, stem end removed)
2 to 3 cloves garlic
sea salt (to taste)
1 tablespoon whey (raw, or veggies starter culture)

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