Okay, have you ever canned salsa and thought, “Why does this always taste canned instead of fresh?” Well, I understand! I have canned some really bad salsa many times, and now I will never can it again. My sister introduced me to the best salsa recipe that tastes just like the addictive salsa you would enjoy at a Mexican restaurant. The best part about it is, I played around with the recipe to make it even better and lacto-fermented it!
28 oz. can whole tomatoes
one medium onion skinned and cut into eighths
one lime, the zest removed, and then juiced
one bunch cilantro
5 to 6 garlic cloves
1/2 teaspoon cayenne
1/2 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon chili powder
1 Tablespoon raw apple cider vinegar
Option 1 Tablespoon Kombucha
*You can also use lacto-fermented sauerkraut instead of Kombucha to add probiotics.
You will need to take all the ingredients and put them in a food processor. Pulse from high to low, for a perfect texture. If you do not have a food processor, you can do the same thing in a blender. Put the finished salsa in a couple of Mason jars and leave at room temperature for up to seven hours. This allows for the good bacteria to grow and lacto-ferment the salsa.