Makes 1 quart
4 medium tomatoes, peeled, seeded, and diced
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped (optional)
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (to make your own whey see the “Whey and Cream Cheese” post)
(if not available, use an additional 1 tablespoon salt)
1/4 cup filtered water
Mix all ingredients and place in a quart-sized, wide-mouthed mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.
Salsa is a great way to preserve the summer’s bumper tomato crop. But you may also use this recipe as an outline for ‘putting up’ vegetables as condiments in general. For example, substitute listed veggies and herbs for: cucumber, onion, dill, garlic, and a cheese cloth sachet of pickling spices, to make relish. These will last several weeks or months on the top shelf of your refrigerator. And unlike canning, you will absolutely know by their smell if they have gone the way of ‘bad bacteria.’
recipe taken from:
Nourishing Traditions by Sally Fallon
New Trends Publishing, Washington, DC
For her interview and more information on this amazing and imperative book, please see the article on page 26 of the Spring 2007 Issue of HEX magazine.
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