Lacto-Fermented Salsa

1 1/2 pounds Roma tomatoes, chopped 1 medium onion, chopped 3/4 cup chopped hot and/or mild peppers 6-8 cloves crushed garlic 1 bunch cilantro, chopped (optional) 1 tsp dried oregano Juice of 2 lemons 1 tablespoon sea salt 4 tablespoons whey 1/4 cup filtered water Combine all ingredients and place into a wide-mouthed quart jar.  Press down lightly with a wooden pounder or meat hammer, adding more water if necessary to cover the vegetables.  The top of the vegetables should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.

Note:  You may also use regular tomatoes.  Peel, seed, and chop before using.  To easily peel a tomato, drop into boiling filtered water for a few seconds.  The skins should peel off easily.  To seed, cut in half and gently squeeze the seeds out.

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