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
Place cilantro and onions in food processor – pulse to desired consistency
Place in bowl
Add remaining ingredients and stir
Pour into wide-mouth quart/pint jars to 1” below top of jar
Cover tightly and keep at room temp for about 3 days
Transfer to cold storage
Discard if mold forms on top