FERMENTED SALSA

This demonstration will be led by Jill Ciciarelli of WIGLE WHISKEY.

Jill Ciciarelli is a food lover, kitchen adventurer, board-certified holistic-health coach, and keeper of the blog First Comes Health (www.firstcomeshealth.com). With a bachelor’s degree in psychology from The Pennsylvania State University, a bachelor’s degree in Italian language and literature from the University of Pittsburgh, and certification from the Institute for Integrative Nutrition in holistic health, Jill has channeled her various passions into instilling a desire for long-term health in her clients. Jill lives in Downtown with her husband, Brian (aka Dude), and Quincy, the sweetest kitty in the world.

Fermented Salsa

Ingredients:

5 large tomatoes, seeds removed and diced

1 medium onion, diced

½ cup of cilantro, chopped

3 cloves of garlic, chopped

3 jalapeño peppers, chopped. Use more or fewer depending on your tolerance for spicy.

2 t. of unrefined sea salt

2 T. of whey, vegetable starter culture that’s been dissolved in water, or brine from a previous ferment.

A pinch of oregano

A pinch of black pepper

Instructions:

Combine all ingredients in a bowl and mix well.

Pour into a jar and cover loosely.

Let ferment at room temperature for 24 to 48 hours.

Cover tightly and store in refrigerator