Yield 2 quarts
- 2 pounds tomatoes, cored and chopped (about 4 cups)
- 1 pound onion, peeled and chopped (about 2 cups)
- 12 ounces bell peppers (green or red), seeded and chopped (1½ cups)
- 2 jalapeño peppers, seeded and chopped
- 2 cloves garlic, peeled and chopped
- 1 bunch cilantro, chopped
- ½ cup freshly squeezed lime juice
- 1/4 cup whey from live and active culture yogurt
- 2 tablespoons fine sea salt
- 1 teaspoon ground cumin
- Combine all the prepared ingredients in a large bowl, and stir to fully mix everything.
- Divide the pico de gallo evenly between two scrupulously clean, 1-quart mason jars. With a clean spoon, press the ingredients down to release some of the juices. Press the solids under the juices, and weight the ferment.
- Seal the jars with standard two piece lids, leaving the ring just fingertip tight, as you would for canning, to allow the gasses of the fermentation process to escape. Leave the pico de gallo at room temperature out of direct sun, for 2 to 4 days. Check the ferment daily. Look for bubbles and other signs of fermentation, give the ferment a little shake and swirl to keep everything fermenting evenly, burp the lid to release any pent-up carbon dioxide in the jar and taste the development of the salsa (clean spoon please).
- When you like the taste of the salsa or after 4 days, transfer the fermented salsa to the refrigerator, where it will keep for at least 4 months.
Recipe by Northwest Edible Life at http://nwedible.com/lacto-fermented-salsa/