Cultured Spicy Salsa

This Salsa is living food, full of enzymes and probiotics due to lacto-fermented vegetables. If you prefer peeled tomatoes: score the bottoms, drop into boiling water for about 15 seconds, remove and place in ice water. The peels should come off easily.

• Ready In: 30 mins
• Serves: 30
• Yields: 2 quarts

Ingredients

• 2  lbs  organic tomatoes, diced
• 1  large  vidalia onion, finely chopped
• 1 -4  jalapeno pepper, seeded (or not if you prefer more spice)
• 1  bunch cilantro or 1  bunch parsley
• 1  bell pepper, diced
• 3  garlic cloves, minced
• 2  lemons, juice
• 1  lime, juice
• 1  tablespoon  himalayan salt
• 4  tablespoons  whey (if not available, use an additional 1 tablespoon salt)
• 1⁄4 cup  filtered water

Directions

1. Mix all ingredients and place in a very clean quart-sized, wide mouth mason jar.
2. Press down with a wooden spoon, adding more water to cover the vegetables. Be sure to leave 1-2″ head space.
3. Adding filtered water to cover if needed.
4. Cover tightly and keep at room temperature for 2-3 days before transferring to the refrigerator.