Easy Cultured Salsa
One of the more widely-accepted cultured vegetables, this lacto-fermented salsa is great on everything from eggs to tacos to nachos!
GAPS Diet, Paleo
medium roma tomatoes
or 3 cans of diced tomatoes
large or 12 small chili peppers
hot or mild
peeled and crushed
chopped or 2 tablespoons dried
The juice of 4 lemons
Filtered water as needed
Chop tomatoes, discard seeds, and place in a bowl.
The following can be easily done by pulsing a food processor: Peel and dice onions, remove seeds of chilies under running water and dice (be careful to avoid burns, use gloves if necessary).
Mix chopped vegetables with remaining ingredients besides the water. Pack firmly into quart sized mason jars, adding filtered water if the juice does not cover the vegetables.
Salsa should be at least 1 inch below the top of the jar.
Cover tightly and allow to sit at room temperature for 1 day before transferring to the fridge.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com