Summer is coming to a close, school has begun across the river, and soon will start on this side. Fortunately it is possible to purchase the ingredients year round for this delicious salsa. This is another in the Lacto-fermented exploration I am upon.
adapted from: post at the NOURISHING gourmet - guest post by Shannon @ Cooking Gods Way
2 pounds of Roma tomatoes (8-10)
1 yellow onion - peeled and sliced thick, do not separate into rings
1 - 2 jalapeno pepper (I for mild salsa)
5 cloves of garlic - do not peel, mash lightly to "pop" the paper skin
1/2 red bell pepper
1 bunch cilantro, the bunch at my market was very large, I did use the whole bunch.
1 t cumin seeds, crushed fine
1 t oregano leaves - crumbled well (recipe called for 1/2 t Mexican oregano, did not have)
1T sea salt
pinch of cayenne pepper (did not use this first time out, will next time) or more for spicy
4 T whey
Place all vegetables on rimmed baking sheet, broil until golden brown, turn as needed. Remove the vegetables that have browned, and continue to brown and turn until all vegetables are roasted.
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