From the Kitchen of Becca James
3 pounds ripe tomatoes
1 onion (in chunks)
1 cup roughly chopped cilantro
1-3 jalapeño peppers chopped (depending on the heat you like)
3 cloves garlic
Juice of 1/2 a lime
1 bell pepper or 1 poblano pepper (if you want more heat)
1 tablespoon sea salt or pickling salt (no iodized salt)
1 tablespoon whey (If you don’t have whey, add an extra 1/2 tablespoon salt)
Zing all of the ingredients in a food processor until well-chopped. Place in a clean
glass jar. If there isn’t enough liquid to cover the vegetables, add water until all are
submerged. Put a lid on the jar. Leave this on your counter (about 72-75 degrees
is best) for three to five days. Then refrigerate for up to six months and enjoy. This
recipe makes about a half gallon of salsa and is very adaptable to your tastes.
Becca James, originally from Washington state now loves living in Southwest Colorado. She cooks, farms, writes, and lives on the James Ranch with her cheese-maker husband, 3 kids, 100 chickens, 35 dairy cows and a whole lot of grass.