Lacto-Fermented Cilantro Salsa

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

Directions

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