Lacto-Fermented Salsa
How to Make your Own Lacto-Fermented Salsa
Condiments are one thing that are so easy to make yourself and can be delightfully healthy when you make them, but are terrible for you when you buy them (full of unnecessary ingredients) at the store. This recipe only took a couple of minutes to make and was delicious.
Lacto-fermented salsa recipe:
Ingredients:
2 cups of chopped fresh tomatoes
4 cloves minced garlic
1/2 finely diced onion
1 TBSP finely diced hot peppers of your choice
2 TBSP lime juice
Chopped cilantro (optional)
1/2 to 1 tsp Sea Salt (I get mine here)
1/4 cup of whey or water kefir grains
Mix all ingredients in a bowl and then put in an airtight jar and seal. Leave it at room temperature for 5 to 7 days. When you open it, you will noticed that it is bubbly and slightly soured. Store in the fridge after opening. Lacto-fermented salsa is great on organic corn chips, scrambled eggs or with your favorite tex-mex recipe.
Let me know how you enjoy it!!!
Related posts: Molho Picante from Ribas with Love
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DISCLAIMER: I am not a doctor and the statements on this blog have not been evaluated by the FDA. Any products or techniques mentioned are not intended to diagnose, treat, cure, or prevent any disease. I am just a mom who shares what works for me!
February 24, 2014 @ 4:02 pm
I noticed you say to add the water kefir grains with the salsa ingredients, do you eat the water kefir grains? I am just starting out, I am making water kefir and kombucha. I didn’t realize you can eat the grains??? Thank you in advance for your response.
Dawne
February 24, 2014 @ 5:00 pm
Yes, you can eat them, but you don’t have to. I used them as my starter culture just to make sure I was introducing good, healthy bacterias into my recipe. But yes, they are safe and healthy to eat.
Molho Picante!
May 6, 2014 @ 10:57 pm
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