Cultured Peach Pico Salsa
Don't forget to use this salsa in the Pico Bean Dip Recipe! This has a sweet and sour taste that gives flavor to many mexican dishes. Vitamin A is abundant in peaches, which is essential for sharp eyesight. It also protects against lung and mouth cancers, and helps maintain healthy mucus membranes and elasticity in the skin. The darker the peach’s flesh, the more vitamin A it contains. Peaches are good for you!~Donna
Print Recipe
Add to Meal Plan
(Members only)
This recipe has been added to your Meal Plan
  • 1/4Teaspoon Cutting Edge CulturesOR ¼ cup of kefir whey
  • 2medium tomatoeschopped into fine pieces
  • 1medium cucumbersfinely chopped into small pieces
  • 1medium peachseeded and chopped into fine pieces
  • 1/4cup red onionchopped into fine pieces
  • 1/4cup cilantrofinely chopped
  • 1whole serrano pepperseeded and finely chopped
  • 1/4cup limessqueezed
  • 1Teaspoon Celtic Sea Salt
  • 1clove garlicfinely chopped
  • filtered water
Servings: Gallon
  1. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
  2. Place the tomatoes,cucumber, peach, onion, cilantro, Serrano pepper, lime juice, salt and garlic to a large bowl and toss to combine.
  3. Add the mixture to a 2 -1-quart glass or 1/2 gallon jar that can be securely sealed.
  4. Add the lime juice, Cutting Edge Culture or kefir whey and cover with water, leaving and inch or two at the top.
  5. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 2 days.
  6. Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
Recipe Notes

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