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Cultured Border Salsa


Cultured Border Salsa
This yummy salsa is a snap to make. It's super easy and it's made in a blender. This is a great way to get people to eat cultured veggies. Everybody loves salsa, so just ferment it and they'll never know they're having billions of probiotics in every bite. Tomatoes are one of natures wonder foods and with added spices and probiotics it becomes a super food!~Donna
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  • 1/8teaspoon Cutting Edge Culturesor 2 Tbsp kefir whey
  • 2large tomatoescoarsely chopped
  • 1 serrano pepperseeded and coarsely chopped
  • 2teaspoons cumin
  • 2cloves garlicminced
  • 1/2large vidalia onioncoarsely chopped
  • 1/3cup cilantrocoarsely chopped
  • 1/8teaspoon cayenneto taste (only if you like it hot)
  • 1teaspoon Celtic Sea Salt
Servings: quart
  1. Place all ingredients in blender, and blend until smooth.
  2. Place in glass jar and seal.
  3. Sit on counter for 2 days to ferment and then transfer to refrigerator.
  4. Will last at least 6 months in refrigerator.
Recipe Notes

Storage note: This can be kept in a covered airtight jar in the refrigerator for up to nine months.

3 Responses to "Cultured Border Salsa"
  1. Donna–I am just starting my fermenting journey. I harvested green and purple tomatillas from my garden today and very curious if I can sub out the tomatillas in this salsa or any other salsa without it getting slimy? I ordered your book and will be relying on your recipes to get me through my first many jars since I have so much fresh, local organic produce at the moment. I will do my studying and learning more of the science and specifics when winter hits. So for now , I am at the mercy of people like yourself to get my jars filled and fermenting so I can enjoy them over the winter. Also, do you have any suggestions on how cover the top of the salsa since everything is chopped then put the weights on and seal in airlock in Fido jars? I have lots of giant carrots and am able to make ribbons and lay them on top. Any other veggie ideas that would compliment the salsa? Thanks so much!

  2. I wish there had been a few more directions to clarify. I made this pretty much “as is”, with my grocery store LARGE sweet onion. It is WAY too much onion. I recommend using half of a SMALL, sweet onion. It would be best to clarify the amount more precisely though, like 1/2 cup??? I also used 1/2 of the pepper, because I like salsa “mild” and wasn’t sure if a whole pepper would make a “hot” salsa. The last question I found that I had, was why this is pureed. I like salsa with small bits of tomato pieces, etc. Does this have to be pureed in order for it to culture properly? Thank you for the great idea though, Donna :). I do love that I could use my new kefir whey in another way AND my garden produce!

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