#40 Lacto-Fermented Salsa

4 medium organic, preferably heirloom, tomatoes, peeled seeded and diced (dip tomatoes in pan of boiling filtered water for 5 seconds each – skin peels right off)
2 small organic onions, finely chopped
¾ cup chopped chile peppers, hot or mild
6-8 cloves organic garlic, peeled and finely chopped (optional)
1 bunch organic cilantro, chopped
1 tsp dried organic oregano
Juice from 1-2 lemons or 3 Tbl additive free organic lemon juice
1 Tbl sea salt
4 Tbl (liquid) whey
¼ cup filtered water 

To make, simply mix all ingredients together in a bowl and then place in a quart or half gallon sized wide mouth mason jar. Press down gently with an appropriate instrument so liquid covers the vegetables. Leave at least 1 inch at the top. Cover tightly and leave at room temperature for 2 days and then refrigerate. Salsa will last a month or two when made in this traditional manner.

This is from one of my favorite websites. See more at: http://www.thehealthyhomeeconomist.com/the-astounding-health-benefits-of-super-raw-foods-plus-super-raw-salsa-recipe/#sthash.JJ5kRkEX.dpuf

Enjoy! –

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