Wednesday, February 22, 2012


2 pounds tomatoes, peeled, seeded and diced
1 lg red onion, finely chopped
1 large red or green pepper, finely chopped
3-4 jalapino peppers, cored, seeded and finely diced
6-8 cloves of garlic, peeled and finely diced
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoon whey (can use liquid off yogurt or sauerkraut, if not available, use an additional 1 tablespoon salt)
1/4 cup filtered water

Mix all ingredients and place in a quart-sized, wide-mouth mason jar.  Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables.  Top of vegetables should be about 1 inch below the top of the jar.  Cover with plastic wrap or cloth and keep at room temperature for about 2 days.  Move to refrigerator for Storage.

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