Fermented Salsa
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Fermenting salsa gives a rich tanginess to the condiment – an added oomph that pairs extraordinarily well with cheese and ground beef in tacos, quesadillas, or enchiladas. While not everyone can palate that zing alone, if you have a love of pickled and fermented foods, pairing it by itself with chips is a must.

Ingredients (pre-made)

  • One jar salsa
  • 1/4 cup of whey

Instructions (pre-made)

  • Pour your favorite homemade or unpasteurized store-bought sasla to almost fill a jar.
  • Add 1/4 cup of whey and leave at room temperature, covered for 2-3 days.
  • Check each day to burp and taste.
  • Refrigerate when it reaches your desired level of fermentation.

Ingredients (homemade)

  • 4 small tomatoes
  • 1/2 onion
  • 1 jalapeno
  • 2 cloves garlic
  • handful fresh cilantro
  • 1/2 ounce of lime juice
  • Salt
  • Pepper
  • 1/4 cup of whey

Instructions (homemade)

  • Chop tomatoes, onion, jalapeno, garlic, and cilantro and toss in a bowl.
  • Add lime juice, salt, and pepper to taste.
  • Pour ingredients to almost fill a jar
  • Add 1/4 cup of whey and leave at room temperature, covered for 2-3 days.
  • Check each day to burp and taste.
  • Refrigerate when it reaches your desired level of fermentation.