0 from 3 votes
Cultured Salsa
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
8 mins
Total Time
8 mins
Servings: 1 quart
Calories: 201 kcal
Course:
Condiments
Ingredients
- 4 medium tomatoes about 2 pounds total
- 2 small onions finely chopped
- 1-2 bell peppers seeded
- 1 Jalapeno pepper seeded (or not if you prefer more spice)
- 1 bunch cilantro
- 1 Juice of 2 lemons
- 1 Tablespoon sea salt
- 4 Tablespoons whey if not available, use an additional 1 tablespoon salt
- 1/4 cup filtered water
Instructions
- If you prefer peeled tomatoes: score the bottoms, drop into boiling water for about 15 seconds, remove and place in ice water. The peels should come off easily.
- Chop all ingredients by hand or with a food processor to desired consistency. Mix and place in a very clean quart-sized, wide mouth mason jar. Press down with a wooden spoon, adding more water to cover the vegetables. Be sure to leave 1-2" head space.
- Cover tightly and keep at room temperature for 2-3 days before transferring to cold storage.
Cup of Yum
Notes
- adapted from Nourishing Traditions by Sally Fallon
Nutrition Information
Calories
201kcal
(10%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
7019mg
(292%)
Potassium
1725mg
(49%)
Fiber
11g
(44%)
Sugar
26g
(52%)
Vitamin A
8515IU
(170%)
Vitamin C
271.8mg
(302%)
Calcium
81mg
(8%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 1quart
Amount Per Serving
Calories 201
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 7019mg | 292% |
| Potassium | 1725mg | 37% |
| Fiber | 11g | 44% |
| Sugar | 26g | 52% |
| Vitamin A | 8515IU | 170% |
| Vitamin C | 271.8mg | 302% |
| Calcium | 81mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.