Lacto-Fermented Salsa - Two Ways

Our tomatoes are finally coming in, so this week I'll be focusing on a variety of tomato-y condiments.  Here are a couple of different flavors of lacto-fermented salsa.  Keep in mind that L-F salsa is preserved with salt or a salty brine --it's what makes lacto-fermentation work -- so it will taste saltier than many other salsas.  You can offset that by serving it with low-sodium tortilla chips and/or reducing the salt in the Mexican or Tex-Mex dishes that you'll be topping with the salsa.

If you have more salsa than will easily fit into your jars, it can be eaten the day you make it.  However, the flavors will blend and mellow the longer it is stored.

Annie's Basic Lacto-Fermented Tomato Salsa

4 cups of diced tomatoes (no need to peel)
1/2 cup diced onion
1/4 cup diced green bell pepper
3 cloves garlic, minced
4 Tablespoons whey
2 Tablespoons fresh lime juice
1 Tablespoon sea salt
2 teaspoons finely chopped cilantro (optional)
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon chili powder
1/8 teaspoon black pepper
Finely diced jalapeno pepper - to taste

Combine all ingredients in a large bowl.  Adjust amount of jalapeno and/or spices to taste.  Ladle into clean wide mouth pint canning jars.  Press vegetables down so they are under the liquid and/or use a glass weight to weigh them down.  Seal tightly with canning lid and ring.  Set on countertop at room temperature for 2-3 days, or until brine is bubbly and salsa tastes tart.  Remove weights and reseal with lids; place in refrigerator until ready to eat.  Will keep in fridge for up to a few months.  Makes about 5 cups of salsa.

Annie's Basic Lacto-Fermented Strawberry-Kiwi Salsa

3 cups of diced tomatoes (no need to peel)
1 cup of chopped strawberries and peel, diced kiwi (any amounts to total 1 cup)
1/2 cup diced onion
1/4 cup diced green bell pepper
3 cloves garlic, minced
4 Tablespoons whey
2 Tablespoons fresh lime juice
2 Tablespoons sugar (optional)
1 Tablespoon sea salt
2 teaspoons finely chopped cilantro (optional)
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon chili powder
1/8 teaspoon black pepper
Finely diced jalapeno pepper - to taste

Combine all ingredients in a large bowl.  Adjust amount of jalapeno and/or spices to taste.  Ladle into clean wide mouth pint canning jars.  Press vegetables down so they are under the liquid and/or use a glass weight to weigh them down.  Seal tightly with canning lid and ring.  Set on countertop at room temperature for 2-3 days, or until brine is bubbly and salsa tastes tart.  Remove weights and reseal with lids; place in refrigerator until ready to eat.  Will keep in fridge for up to a few months. Makes about 6 cups of salsa.