Pretty much you can culture any fresh salsa recipe you make. I like this combo, if Keely and Ailie weren’t eating it I would add some hotter peppers. I will double this recipe next time and put it in a bigger jar. We ate the whole thing in two days.
4 vine ripened medium tomatoes diced small
2 anaheim peppers diced small
1/2 onion diced small
Handful of cilantro chopped small
4 basil leaves chopped small
8 oregano leaves chopped small
2 garlic cloves diced small
Squeeze 1/2 lime juice
Squeeze 1/2 lemon juic
Herbamare
1/2 packet Culture Starter
1 scoop Ecobloom optional or sugar
2 anaheim peppers diced small
1/2 onion diced small
Handful of cilantro chopped small
4 basil leaves chopped small
8 oregano leaves chopped small
2 garlic cloves diced small
Squeeze 1/2 lime juice
Squeeze 1/2 lemon juic
Herbamare
1/2 packet Culture Starter
1 scoop Ecobloom optional or sugar
Wash all vegetables well, chop small and mix in a big bowl. In a small bowl mix 1/2 cup room temp water with 1/2 packet culture starter and scoop ecobloom or sugar to wake up the probiotics. They will eat up the sugar so there won’t be any left. Put all the vegetables in a quart jar, sqeeze lemon and lime juice in and add culture water. Then fill water up over salsa and seal jar shut. Leave on counter or on top of fridge 3 days then refrigerate. Should last at least 8 mths, but will probably be gone in a week or 2.
