Quite often the very thing that is needed to make our food interesting is just a bit (or a lot) of spice. Spices makes an otherwise mundane dish come alive with life and is always the centrepiece of the party. So next time your friends and family come over, whip up a fresh batch of this healthy salsa recipe, and impress them with it’s health benefits as well.
The main challenge with salsa is typically the white vinegar and processed sugar, along with other ingredients like ‘smoke’. These are all very hard on your digestive system, but can be very simply switched out with more health promoting ingredients with absolutely no sacrifice in taste.
Fermenting this recipe takes the nutrition and digestibility to a whole new level.
- Food processor
- Medium bowl
- 1 quart glass canning jar
- 1 medium onion (diced)
- 4 large tomatoes (diced)
- 1 medium red pepper (diced)
- 1-2 jalapenos (diced)
- Clove of garlic (minced)
- Handful of fresh cilantro
- Lemon and lime juice to taste
- Starter culture such as Body Ecology Veggie Culture Starter
- Follow directions on your specific culture starter.
- Mix all chopped veggies in bowl, or put in food processor, depending on your desired texture.
- Add culture starter.
- Place salsa in jar and fasten lid.
- Ferment for 4-7 days at 72 to 78F.
- Move to fridge where it will keep for several months.
- Drain off excess fluid from fermentation, if desired.
- Enjoy with organic, non GMO corn chips or in a variety of dishes that require a bit of spice!