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PHPRecipeBook 4.08

Recipe Name: Lacto-Fermented Salsa Submitted by: Julie
Source: Source Description: Nourishing Traditions, by Sally Fallon
Ethnicity: Mexican Last Modified: 4/24/2011
Base: Vegetable Comments:
Course: Appetizer makes 1 quart 
Difficulty: Easy
Preparation Time: 0 Minutes
Number of Servings: 0

Ingredients:
4 medium, peeled, seeded, diced tomato
2 finely chopped onion, yellow
3/4 Cup(s) hot or mild, chopped chili
8 Clove(s) peeled, chopped garlic
1 Bunch(s) chopped cilantro
1 Teaspoon(s) oregano
2 juice of # lemon(s)
1 Tablespoon(s) Sea salt
4 Tablespoon(s) whey
1/4 Cup(s) water
Directions:

Mix all ingredients and place in a quart-sized wide-mouth 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 at room temperature for about 2 days before transferring to cold storage.

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