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super raw salsa recipe

Super Raw Salsa Recipe

Salsa recipe that is lightly fermented to transform the raw veggies into a super raw state loaded with additional probiotics, enzymes, and nutrition

Prep Time 10 minutes
Servings 1 quart
Author Sarah Pope MGA


  • 4 tomatoes medium size, skins removed, preferably organic and/or heirloom
  • 2 onions small size, chopped, preferably organic
  • 3/4 cup chili pepper chopped, mild or hot, preferably organic
  • 6-8 cloves garlic optional, peeled, finely chopped, preferably organic
  • 1 bunch cilantro chopped, preferably organic
  • 1 tsp dried oregano preferably organic
  • 2 lemons juiced, preferably organic
  • 1 Tbl sea salt
  • 4 Tbl liquid whey
  • 1/4 cup filtered water


  1. Dip tomatoes in pan of boiling filtered water for 5 seconds each - skin peels right off. Seed, dice and/or chop all vegetables. Juice the 2 lemons.

  2. Mix all raw food ingredients together in a bowl and then transfer to a quart or half gallon sized wide mouth mason jar. Press down gently with an appropriate instrument so liquid covers the vegetables. Add fermentation weight if desired to discourage cultured food mold.

  3. Leave at least 1 inch at the top. Cover tightly and leave at room temperature for 2 days and then refrigerate.

  4. Super raw salsa will last a month or two when made in this traditional manner.

Recipe Notes

3 Tbl additive free organic lemon juice may be substituted for the fresh lemon juice.

Do not substitute powdered whey for the liquid whey. Alternatively, add an additional Tbl of sea salt if no liquid whey is available. 

Another option is using a cultured food starter instead of liquid whey.