I got this recipe from†http://www.cheeseslave.com/lacto-fermented-salsa/
Chili peppers (1-2 serranos or 1/2-1 jalapeno, depending on how hot you like it)
Medium fresh tomatoes (4), or canned tomatoes (1 pound), organic if possible
Medium white or yellow onion, organic if possible (1)
Garlic cloves (2)
Lemons or 3 limes, organic if possible (2)
Sea salt (1 TBS) ó†where to buy sea salt†or
whey†(2 TBS) ó if you donít have any whey, use an additional 1 tablespoon salt
Optional: 1 bunch oregano, fresh (or 1 teaspoon dried)
Optional: cilantro (1 bunch), fresh
Optional: Filtered water
1. Wearing gloves, cut open the chiles and discard the stems and seeds (If you donít wear gloves, you risk burns ó trust me, Iíve done it. I advise wearing the gloves.) Set aside.
2. If using fresh tomatoes, peel and deseed them: Fill a large saucepan halfway with water, set on high heat and bring to a boil. Carefully set tomatoes in saucepan and let sit for 5-10 seconds, then remove with a slotted spoon or tongs. Cool and peel. Cut tomatoes in half and gently squeeze out the seeds, or scoop out with a spoon, and discard. Set aside.
3. Peel and quarter the onion and peel and smash or crush the garlic.
4. If using fresh herbs, rinse, dry and chop them, discarding the stems.
5. Place the peppers, tomatoes, onion, garlic, and optional herbs into the food processor (you can also do this by hand ó just dice everything with a sharp knife).
6. Squeeze the 2 lemons or 3 limes and add the juice.
7. Add the†sea salt†and whey.
8. Pulse several times (more or less for desired consistency).
9. Transfer to quart-sized mason jar. Add a little filtered water if necessary (if you like it more liquid and itís too chunky). If you add water, put the lid on and shake it up so itís incorporated. Make sure to leave at least an inch of space from the top of the jar.
10. Cover and keep at room temperature for 2-3 days before transferring to the fridge. Salsa will keep for weeks or months in fridge.