A Tale Of Two Salsas

Salsas are some of my most favorite cultured veggies. Family and friends devour this and never know that they just added hundred and millions of good bacterias to their bodies. You can make a lot they keep all winter in the fridge. Super easy just chop and blend and super fantastic during tomato season. I have two favorite salsas. Each one has just a few different ingredients. I asked my family to taste test and each family member picked a different salsa. So I decided to publish them both and let you decide. When making these salsas it is important to remember one thing.
Wear gloves when chopping chili peppers. This lesson I have learned the hard way. While making these salsas one day. I completed the task and quickly cleaned the kitchen and jumped into the shower. Never realizing that the pepper seed juice that I had on my hands can not be washed off with soap and water. Needless to say I started to burn in the shower in places that best be described as delicate. Finally when I realized that soap was not going to take the burning and stinging away. I jumped out of the shower grabbed a towel and ran to the kitchen dripping wet and praying that nobody would see me. I opened my refrigerator and tried to pour a cup of kefir into a bowl while clinging to my towel with one hand, and then tried to sneak back to the shower to neutralize the infected areas with a neutralizing agent, my kefir.  I finally admitted to my husband what I had done. His reply, " Now that's something I would have paid money to see"! An hour of squirming in my chair at a restaurant was a reminder that I probably should have taken some cooking classes in my life. They would have at least warned me of such hazards of cooking. Just please wear you gloves when seeding a pepper or you may just light up your life in more ways than one.
 
 Cultured  Border Salsa
  
    * 2 large  tomatoes, coarsely chopped
    * 1 Serrano pepper, seeded and coarsely chopped
    * 2 tsp cumin
    * 2 cloves garlic, minced
    * 1/2 large vidalia onion, coarsely chopped
    * 1/4 teaspoon salt, to taste
    * 1/3 cup cilantro, coarsely chopped
    * 1/8 teaspoon cayenne, to taste ( only if you like it hot)
    * 1/2 tsp of Cultured Veggie Pck  or  2 Tbsp kefir whey

Place all ingredients in blender, and blend until smooth. Place in glass jars and seal. Sit on counter for 2 days and then transfer to refrigerator. Will last at least 6 months in refrigerator.
 
 Cultured Chile Salsa

  * 2 large  tomatoes, coarsely chopped
  * 2 cloves garlic, minced
  * 1 small red pepper chopped and seeded
  * 1/2 large red onion, coarsely chopped
  * 1 Serrano pepper, seeded and coarsely chopped
  * 1/2  lime juiced
  * 1 tsp chili powder
  *  1/3 cup cilantro, coarsely chopped
  *  1  tsp  cumin
  *  1/2 tsp salt
  *  1/2 tsp of Cultured Veggie Pck  or  2 Tbsp kefir whey

Place all ingredients in blender, and blend until smooth. Place in glass jars and seal. Sit on counter for 2 days and then transfer to refrigerator. Will last at least 6 months in refrigerator.