Cultured Chipotle Salsa

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Servings: 4 Prep: 15 min Gluten Free Low Carb Pescetarian Vegetarian Ferment Food Processor Vegetarian Added 3 months ago Updated 3 months ago

Ingredients

3 tomatoes ¼ red onion 2 mild green chile peppers ½ bunch cilantro 1 lime 2 teaspoons minced garlic 1 teaspoon honey ½ teaspoon paprika ½ teaspoon cumin ½ teaspoon ground chipotle sea salt, to taste 1 tablespoon sauerkraut juice, optional

Instructions

1. Roughly chop tomatoes (unless you're using canned). Peel and roughly chop red onion; deseed and roughly chop chile peppers. Mince cilantro. Juice the lime.

2. Place all ingredients in a food processor and pulse a few times until desired consistency is reached. (We prefer a fairly smooth salsa, but you may like yours chunkier).

3. If you have added whey or sauerkraut juice for culturing, allow the salsa to sit on the countertop overnight, covered, before transferring to the fridge. You can eat some at any time.

4. Salsa should keep for 1 week uncultured and for several months when cultured.