Cultured Border Salsa w/Lime
A second version of cultured salsa from Cultured Food Life by Donna Schwenk. It is also easy and perfect for using garden tomatoes up!
Ingredients:
| 1/4 teaspoon | Cutting Edge Cultures (1/2 pkt.) or 1/2 cup kefir whey |
| 2 | large tomatoes, coarsely chopped |
| 2 | garlic cloves, minced (I throw in whole) |
| 1 | small red bell pepper, chopped and seeded |
| 1/2 | large red onion, coarsely chopped |
| 1 | serrano pepper, seeded and coarsely chopped |
| 1/2 | lime, juiced |
| 1 | teaspoon chili powder (I prefer cutting this down to half?) |
| 1/3 cup | cilantro, coarsely chopped (or 2-2 2/3 T. dried) |
| 1 | teaspoon cumin |
| 1/2 | teaspoon salt |
Directions:
1. Place all ingredients in blender; blend until smooth.
2. Place in glass jar and seal.
3. Sit on counter for 2 days and then transfer to refrigerator.
Note: Recipe just said small red pepper. I don't know if that means bell pepper or chili pepper. I used a bell pepper and it turned out fine. Chili pepper would have been toooooo much heat!
Source: culturedfoodlife.com
Fermented Foods / Hiss Family Cookbook