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Lacto-Fermented Cilantro Salsa

Updated: Sep 18, 2018

This is another staple in my kitchen. I can just eat a bowl full or top my eggs for Juevos Rancheros (see my recipe) or dip with veges or chips. It’s a great companion dish for guacamole. It’s so satisfying and addicting AND healthy. The lacto-fermentation gives it probiotics and enzymes to aid digestion. If you’re working on gut healing, add a tablespoon or two to your plate.

I adapted this recipe from Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon with Mary G. Enig, Ph.D.

Makes 2-3 pints

20 calories per 1/4c.

Ingredients (all ingredients are organic)

  • 28 oz. tomatoes with liquid (I like organic fire roasted)

  • ½ large onion, coarsely chopped

  • 1 bunch fresh cilantro, coarsely chopped

  • 2 cloves garlic coarsely chopped

  • 1 Serrano chili or 1 jalapeno pepper, seeded and coarsely chopped

  • 2 tsp sea salt

  • ½ tsp. oregano

  • 1 T. ground cumin

  • 1 tsp. chili powder

  • Juice of 1 lg. or 2 sm. limes

  • ¼ c. raw pastured milk whey


  1. Place cilantro and onions in food processor – pulse to desired consistency

  2. Place in bowl

  3. Add remaining ingredients and stir

  4. Pour into wide-mouth quart/pint jars to 1” below top of jar

  5. Cover tightly and keep at room temp for about 3 days

  6. Transfer to cold storage

  7. Discard if mold forms on top


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