Easiest fermented salsa recipe ever using freshly chopped ingredients from a local vendor and starter culture. Mix and you're done!
Transfer the salsa from the store containers into a mason jar. Make sure there is at least an inch of space above the salsa to the rim of the jar.
Mix in the liquid whey and stir until well blended.
Affix the lid tightly and leave on the counter for 36 hours.
Refrigerate and enjoy! Fermented salsa will last for a month.