Ka-POW Salsa!

This salsa has a kapow that simply cannot be recreated with any other spice, herb or process. You will love its deep, zippy and brilliant flavours! This salsa always gets a lot of WOW's and smiles! Best to make with fresh tomatoes.

Ingredients

• 1 medium onion, diced
  
• 2 large tomatoes, diced
  
• 1 medium green pepper, diced
  
• 1-2 jalepeños, diced
  
• Clove of garlic, minced
  
• Handful of fresh cilantro
  
• Lemon and lime juice to taste
  
• One of the following:
  

   - 2 teaspoons salt
   - 1 to 2 teaspoons salt and ¼ cup whey
   - 1 to 2 teaspoons salt and ¼ cup water kefir

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Instructions

1. Mix all the ingredients together. 
   
2. Place the salsa in a jar or crock,
3. pressing down to release some liquid.
4. Vegetables should be submerged under
5. the liquid. Add a bit of extra water if needed.
6. Ferment for 2+ days at room temperature.

Once the fermentation period is complete, the salsa can be removed to a storage container and stored in the refrigerator or root cellar… if it lasts that long!

Makes approximately 1 litre.