Salsa

I'm a Fan Too

7

FANS

Description:

Makes 1 quart. Recipe from the book, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, Ph. D.

Reference:

fermented vegetables

Prep:

30 minutes

Servings:

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Submitted by:

Jackye

Ingredients

medium tomatoes, peeled, seeded and diced

small onions, finely chopped

3/4

cup chopped chile pepper, hot or mild

6-8

cloves garlic, peeled and finely chopped (optional)

bunch cilantro, chopped

tsp dried oregano

juice of 2 lemons

tbsp sea salt

tbsp whey (if not available, use an additional 1 tbsp salt)

1/4

cup filtered water

Directions

Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.

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