Tongue-Tingling Fermented Tomato Salsa

Ingredients:

1 large onion or a large bunch of green onions, cut into large chunks
1-3 jalapenos, cut into large pieces
3 small bell peppers, cored and cut into large chunks
6 cloves of garlic, peeled
1 cup packed cilantro leaves
2 1/2 pounds of Roma tomatoes, cut into quarters (about 8 cups)
Juice of one lemon or two limes />2 tablespoons of granulated Celtic sea salt (not rock form)
1/4 to 1/2 teaspoon of cayenne powder
2 1/2 teaspoons of dried oregano
1/2 teaspoons of red pepper flakes
4 tablespoons of whey or fermented sauerkraut juice

Equipment:

2-quart canning jars
Small plastic bag
Canning funnel
1/4-1/2 cup water

Prepping the Canning Jars:

1. Wash 2 one-quart canning jars or one 1/2 gallon canning jar with soap and hot water. Do the same for a canning funnel. Thoroughly dry the jars and funnel.

Directions for Salsa:
1. Combine onion, peppers, garlic and cilantro in food processor.
2. Pulse 3-5 times until coarsely chopped.
3. Add 1/3 of the tomatoes and pulse 2-3 times more until there is enough room in processor canister to add additional tomatoes.
4. Repeat with another third of the tomatoes. Finally, add the remaining tomatoes and pulse an additional 3-5 times.
5. Pour contents of food processor into a large bowl.
6. Add the lemon (or lime) juice, sea salt, cayenne powder, oregano, pepper flakes, and whey.
7. Stir well and let sit a few minutes while you prep the canning jars.
8. Ladle the salsa into the jars, leaving 3-4 inches of headspace.
9. Fill a small plastic bag with filtered water and lay on top of salsa so that it is completely covered by the water in the bag.
10. Set the jar in a bowl to catch any liquid that oozes out from the salsa. Leave at room temperature for a few days, unto bubbly and fermented.
11. During this process, the solid vegetable may separate from the liquid. Simply stir with a wooden or plastic spoon until combined again.
12. Cap jar with seal and ring band. Transfer to cold storage. Will keep for months refrigerated.