1jalapeno pepperseeded (or not if you prefer more spice)
1juice of 2 lemons
4Tablespoonswheyif not available, use an additional 1 tablespoon salt
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