Ingredients:
2 lbs. roma tomatoes (8-10) cut in 1/2
4 large garlic cloves-not peeled, smashed
1 medium onion-thick rings
2 jalapenos-whole
1 small bunch cilantro
2 tbsp. lemon or lime juice
1 tsp. cumin
1/2 tsp. ,Mexican oregano
pinch cayenne
1 tbsp. sea salt
4 tbsp. whey
- Place tomatoes cut side up, along with other veggies on a baking tray.
- Broil at 500 degrees and check every 5 minutes.
- Put peppers in a Ziploc to “steam”. Peel skins and remove seeds.
- Mince all veggies (peel garlic)
Add the rest of the ingredients and put into mason jars.
Leave on counter for 2 days. Eat it up, share with friends, and refrigerate any remaining. Salsa will continue to ferment slowly. It takes on a fizziness which you may like, or you may be calling everyone to the kitchen to help you eat it up.
Note: I do not care for cilantro, so I just leave it out.
Enjoy. It’s one of my favorites!
Ever Evolving Mama 
Looks like a delicious recipe!!
It is! I still have some garden tomatoes so I want to make this again and get some pics posted. I was too excited to share the recipe to wait for pics. Lol
Ha ha ha! I totally understand. I still have tomatoes in my greenhouse, they’re not turning red, so I think I need to go ahead and bring them inside and use them for something – maybe I’ll do a ferment, myself