Cultured Salsa

Course Condiments
Prep Time 8 minutes
Total Time 8 minutes
Servings 1 quart
Calories 201kcal
Author Shannon


  • 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


  • 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.


adapted from Nourishing Traditions by Sally Fallon


Calories: 201kcal | Carbohydrates: 45g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 7019mg | Potassium: 1725mg | Fiber: 11g | Sugar: 26g | Vitamin A: 8515IU | Vitamin C: 271.8mg | Calcium: 81mg | Iron: 2.1mg