Lactofermented Salsa


This salsa is a perfect accompaniment to various meats and dishes.  Keep in mind to not heat the salsa much above room temperature as the heat will kill the beneficial bacteria present within the ferment.  The addition of chipotle chili powder will give this recipe a smokey heat.  A little goes a long way, so sample your salsa to adjust the flavor to your liking. 



3-4 tomatoes, diced

1 onion, diced

1 green bell pepper, diced

1-2 jalapeños, minced

2 cloves garlic, minced

1 small bunch fresh cilantro, chopped

1/4-1/2 teaspoon chipotle chili powder, optional

1/4 cup whey

1/2 tablespoon unrefined salt



Combine all ingredients in a large mixing bowl.  Transfer to a wide-mouth quart jar or other fermenting vessel.   Pack down well to about an inch below the rim of the container.  Cover tightly with a lid or airlock.  Leave it at room temperature for 2-3 days. Oftentimes the fermenting mixture expands because of the busy microbes working diligently to transform vegetables into a probiotic power-house.  Because of this, liquid can seep out onto the counter.  To avoid a mess, place a tray or dish under your ferments.  Store in the refrigerator once fermented to your liking.  To read more about lactofermentation and the beneficial impact fermented foods have on the body, please read this article