Homemade Fermented Cilantro Salsa
Delicious and therapeutic recipe for homemade cilantro salsa which is fermented to add probiotics and potency for therapeutic benefit for naturally and gently chelating metals from the body.
Ingredients
- 3 medium ripe tomatoes preferably organic and heirloom
- 2 green onions preferably organic
- 1-2 bunches cilantro preferably organic
- 4 cloves garlic preferably organic
- 4 Tbl liquid whey do not substitute powdered whey
- 2 tsp coarse sea salt
- 4 hot peppers optional, preferably organic
- 1-4 tsp hot sauce optional, use instead of fresh hot peppers if desired
Instructions
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Wash all the vegetables thoroughly, and dry them. Chop the tomatoes, green onions, cilantro, and garlic very fine. Place the chopped vegetables in a large glass bowl.
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If you are using the hot peppers, protect your hands by using disposable gloves. Remove the seeds, unless you really like it hot. Slice the peppers into small circular pieces, and add to the rest of the vegetables. Be sure never to touch your eyes until you wash your hands thoroughly.
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Add the whey and the salt to the vegetables, and mix well.
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Pour the mixture into a quart-sized mason jar. There should be at least one inch of space between the top of the jar and the mixture. It is important that the mixture does not touch the lid.
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Cover the jar and move it to a dimly lit location (I use the inside of a cupboard or pantry), and let rest for two days while the fermentation takes place.
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Stir in optional hot sauce if hot peppers were omitted but you wish to add additional heat to the recipe. Refrigerate.
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This condiment should easily last a month in the refrigerator as the fermentation is a natural preservative.