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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fermented Salsa Recipe

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This recipe for Fermented Salsa is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2.5 to 3 LBS Tomatoes
1 to 2 onions
4 (or more) cloves of minced garlic
Fresh Cilantro to,taste (1/2 cup or so)
1 lemon, juiced
1 lime, juiced
2 TBS sea salt or celtic salt
Spices to taste (oregano, pepper, cumin, chili, and cayenne)
Peppers (jalepeno, cayenne, habanero, or sweet)
1/2 cup whey

Directions:
Directions:
Chop. Toss all ingredients into one large bowl. Add the citrus juice then salt and spices to taste. Add whey and stir well to incorporate. Pour into quart jars. Leave on counter for approximately 2 days. Transfer to fridge.

Number Of Servings:
Number Of Servings:
2 quarts

 

 

 

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