How to make Fermented Salsa

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4-5 medium tomatoes, chopped 1 medium onion, chopped 2-3 jalapeno peppers, chopped (seeded or not, depending on your heat preference) 2-3 cloves of garlic, minced 1 tablespoon of salt 1 tablespoon of whey (optional)

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In a large mixing bowl, combine the chopped tomatoes, onion, jalapeno peppers, and minced garlic.


Add the salt to the mixture and stir well. The salt will help to draw out the moisture from the vegetables and create a brine.


If you're using whey, add it to the mixture now and stir well. Whey is optional, but it can help to speed up the fermentation process and add beneficial bacteria to the salsa.


Transfer the mixture to a quart-sized mason jar, pressing down firmly to remove any air pockets.


Add enough filtered water to the jar to cover the vegetables, leaving about 1 inch of headspace at the top.


Cover the jar with a lid, and leave it on your kitchen counter at room temperature for 2-3 days.


After 2-3 days, check the salsa. It should have a slightly sour, tangy flavor and a slightly fizzy texture. If it's not quite fermented enough, you can leave it out for another day or two.


Once the salsa is fermented to your liking, transfer it to the refrigerator. It will keep for several weeks in the fridge.


Enjoy your delicious and probiotic-rich fermented salsa!