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Cultured Salsa


Cultured Salsa

Make sure that all of your kitchen equipment is very clean before you start.

4 pounds of ripe tomatoes
4 small onions (I personally like the sweet onions, like walla walla, or the young ones you can buy at the farmers market. If you use strong onions, you may want to cut back on the amount)
2 bunches of cilantro, washed and stems cut off
2 jalapenos, washed, stemmed and seeded (if you want it hot, you can leave the seeds in)
2 tablespoon sea salt (The salt is important. It preserves the salsa until the beneficial bacteria can take over)
4 lemons, juiced

1-Start by peeling the tomatoes. Bring a large pot of water to boil, and drop the tomatoes in, a few at a time, for about 15 seconds. Place either in a bowl of ice water, or run very cold water over in a colander in the sink to stop the cooking process. The skin should peel right off. Stem the tomatoes, cut in half, and then gently squeeze the seeds out into the trash, sink, or small bowl.

2-Fill the food processor about half full, and pulse until the tomatoes are just starting to get into small pieces. It’s important not to completely puree them, because, in my experience, that seems to make it ferment to fast (which you don’t want). Continue until you have done all of the tomatoes. You could also just chop them finely. Place the tomatoes in a large bowl.

3-Next peel your onions, and cut into quarters. Pulse them until finely chopped. (I have overdone the onions a few times, and it was just fine). Add to the bowl

4-Do the same to the cilantro and jalapeno separately, and add to the bowl.

5-Add the lemon juice and salt and mix thoroughly. Now is the time to taste test, and make adjustments if needed.

6-Place in canning jars..
,,leaving about an inch at the top. Close tightly and leave on the counter for about two days, and then move to the fridge to slow down the fermenting process


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