Cherry Tomato Salsa {recipe}
Ingredients
- about 5 cups of whole cherry tomatoes
- 1 small to medium onion or half of a large onion (red onions are fantastic in this)
- 3-5 jalapenos no seeds (depending on how spicy you like it)
- 1-3 clove minced garlic
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 -1/2 tsp red pepper flakes again, depending on spice
- optional - handful of fresh chopped cilantro
Instructions
- Cut, chop, and mix everything together.
- Let sit for at least 30 minutes, but it’s best if the flavors work themselves together overnight.
Notes
Lacto fermentation infuses it with probiotics so here are a few extra instructions for boosting the nutritional profile of the salsa.
If you’re going to use the salsa within a few days – add 2 Tbsp whey in the salsa and set out on the counter for about 8 hours or overnight. Chill and enjoy.
If you plan on keeping this in cold storage for some time – up the sea salt to about 1 Tbsp and add in 4 Tbsp of whey. Let sit out for at least 24 hours, up to 48 hours. Chill and store.
If you’re going to use the salsa within a few days – add 2 Tbsp whey in the salsa and set out on the counter for about 8 hours or overnight. Chill and enjoy.
If you plan on keeping this in cold storage for some time – up the sea salt to about 1 Tbsp and add in 4 Tbsp of whey. Let sit out for at least 24 hours, up to 48 hours. Chill and store.