Blender Salsa
This easy-to-prepare salsa is bursting with flavor and health benefits. Tomatoes are an excellent source of the antioxidant lycopene, while garlic and onion are prebiotics. The recipe also calls for a probiotic culture to support gut health with live probiotics. It is a perfect way to introduce cultured foods to hesitant eaters.
Yield: 1 quart
6 large ripe tomatoes
2 small onions
2 small, red or green peppers
2 4-oz cans chopped green chilies, with juice
2 cloves garlic
2 tsp paprika
2 tsp ground cinnamon
4 tsp chipotle powder
1 Tbsp raw sugar or Sucanat
⅛ tsp veggie starter culture (or 2 Tbsp kefir whey)
1 tsp Celtic sea salt
Combine all ingredients, except the starter culture, in a blender or food processor until chunky or smooth, depending on preference.
Stir in the veggie starter culture or kefir whey, making sure it is well incorporated.
Transfer the salsa to jars, seal with a secure lid and ferment at room temperature. After two days, store in the refrigerator and enjoy.
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