Fermented Salsa!

Oh my… after two days of fermenting, I just opened up my jar of fermented salsa and the aroma of
little Mexico is filling my kitchen! The taste is unbelievable, not to mention the benefits from being cultured such as
improving your digestion, restoring proper balance of bacteria to your gut and providing you with a bucket-load of rich enzymes!

Ever since I won my first “Fermented Vegetable Master” , I have been hooked and of course had to buy more (one in every size!) over here at “Cultures for Health”! So tonight for supper guess what we are going to have? Grabbed some ripe tomatoes the other day and came up with this amazing recipe….

Scratch-n-sniff!

Fermented Salsa       

• 6 or more tomatoes, chopped
• 1 sweet onion, minced
• 2 poblano chile, chopped
• 1 or more jalapeno peppers, chopped
• 3-5 garlic cloves, minced
• 1 tsp cayenne powder
• 1 tsp chipotle powder
• 6-8 key limes, freshly squeezed
• ½  tsp. applewood smoked sea salt

Adjust to taste, mix thoroughly and place into your “fermented Vegetable
Master” and allow to culture at room temperature for 48 hours, then pour salsa into a jar
with flat lid and refrigerate!

Disfrute de su salsa!

Kelly