Wild Cultured Salsa
Ingredients
2 pounds tomatoes of choice (sometimes I use black tomatoes)
2 tablespoons tomato paste (best from tube)
5 scallions or 1 small onion, chopped
5 cloves garlic, minced
1/8-1/4 cup fresh cilantro to taste
1/2 lemon, juice only
1/2 lime, juice only
1 teaspoon black pepper
1 teaspoon ground cumin
1 medium poblano pepper, seeded
1 medium jalapeño, seeded
1 medium red bell pepper, seeded
1 medium banana pepper, seeded
1 Tablespoon Celtic sea salt
1/2 cup whey OR contents of 1 vegetarian 100 billion probiotic capsule*
Fresh, organic vegetables are best
Optional: Pinche of chipotle or cayenne powder
*Using salt and whey (liquid from good organic yogurt) is a typical process for lacto-fermentation. Instead, I sometimes use the powder from a probiotic capsule
Instructions
Place all vegetables, peppers, cilantro, lemon juice, lime juice, spices, yogurt whey OR the contents of probiotic capsule (not the capsule itself) into a food processor or high-speed blender. Blend until you reach your desired salsa texture.
Taste for heat and salt. If you desire more spice, add pinches of ground chipotle or cayenne powders until you have the desired level of heat.
Put salsa into glass canning jars and tighten lids. Leave jars on counter in a warm place for 2-4 days.
You can test it periodically for your desired level of tanginess. Just be careful to use a clean utensil.
When the salsa flavor suits you, transfer the jars to the refrigerator. This salsa will keep for months in the refrigerator. I bet you will eat it sooner than that. Enjoy!