Another way to preserve

Ingredients for Cultured Salsa

Our wonderful MCFC coordinator Gwen inspired me to explore alternate ways of preserving the harvest after sharing her incredible homemade kimchi.  This blog entry has proven to be a good resource (www.simplebites.net/lacto-fermentation-a-healthier-more-sustainable-way-to-preserve-2/).  It is always a challenge trying to come up with ways to make the Hepworth tomatoes last through the second week after delivery.  I have made the salsa recipe several times over the past few deliveries and the taste keeps changing as the season progresses.

Cultured Salsa: From Simple Bites Blog

adapted from Nourishing Traditions
by Sally Fallon

  • 4 medium tomatoes, about 2 pounds total
  • 2 small onions, finely chopped
  • 1-2 bell peppers, seeded
  • 1 jalapeno pepper, seeded (or not if you prefer more spice)
  • 1 bunch cilantro
  • juice of 2 lemons
  • 1 tablespoon sea salt
  • 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
  • 1/4 cup filtered water
  1. If you prefer peeled tomatoes: score the bottoms, drop into boiling water for about 15 seconds, remove and place in ice water. The peels should come off easily.
  2. Chop all ingredients by hand or with a food processor to desired consistency. Mix and place in a very clean quart-sized, wide mouth mason jar. Press down with a wooden spoon, adding more water to cover the vegetables. Be sure to leave 1-2″ head space.
  3. Cover tightly and keep at room temperature for 2-3 days before transferring to cold storage.
yum!


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