- 5 large roma tomatoes (skins peeled*, seeded and chopped)
- 1 medium sweet or yellow onion, diced
- 1/2 bunch of cilantro, chopped
- 2 cloves garlic, minced
- 4 tbsp whey**
- 1/2 to 1 tablespoon sea salt
- Add hot peppers to taste
Makes 1 quart.
*To peel tomatoes, submerge in boiling water for 5 seconds. This skin will peel off nicely.
If you prefer a dairy-free ferment, use a veggie starter culture like Caldwell’s or Body Ecology.
Add all ingredients to a large bowl. Lightly mash/pound to release juices. Stir well. Fill a wide-mouth quart jar. Leave out at room temperature overnight to allow fermentation to begin before placing in fridge.
Nikki's Roma Fresca | Looking for a delicious recipe for a fresh tomato salsa? Make this lacto-fermented salsa with vegetables from from the garden or found at the farmers market. Dip in your chips or use it to top steaks, chicken, fish or more. | TraditionalCookingSchool.com
Use Fresca on top of steaks, fish, or chicken for a mouth watering combination. Also use it with chips as a mild salsa. This tastes fresh and wonderful and lasts for 1 to 2 months in cold storage.