Chipotle Peach Salsa

I love salsa. Salsa and corn chips. Sometimes when I'm tired or lazy, I'll grab a bag of tortilla chips and some salsa and - instant dinner!

So imagine how thrilled I was to discover fermented salsa that is actually even WAY better for you than regular salsa. (Remember, Dr. Oz says that a whole country should be named after tomatoes because they are so healthy; cooked ones even more so than raw.)

Now, I've always eaten salsa that is Tex-Mex in nature - salty, cilantro, jalapenos, the works.

So I was somewhat leery of this "peach salsa" recipe, but I had an abundance of ripe, fresh peaches off my beautiful peach trees. When I saw it had chipotle in it, I was okay.  OMG!!! This stuff is as good fresh as it is fermented! TRY IT.

4 peaches

1 large tomato

14 oz. organic tomato puree

2 small onions

Juice of 2 lemons

4 tablespoons of whey

1 tablespoon sea salt

fresh cilantro, minced (as much, or as little as you like – I used about a handful)

oregano, chopped, preferably fresh

1/4 – 1 teaspoon chipotle powder (depending on how hot you like it, a little goes a long way;) or 2 tsp Sam's Southwest Chipotle Seasoning

 Peel and pit the peaches and dice. Dice the tomato, and the onions as well. In a bowl mix together chopped onions, tomatoes, and peaches with the tomato puree, lemon juice, whey, salt, minced cilantro, minced oregano and chipotle powder. Spoon the mixture into one quart jar and 1 pint jar. You can eat this fresh, or set it on the counter to ferment for 1 1/2 to 2 days at 70 - 80 degrees.  Check it daily, and when it tastes the way you want it to, move it to the refrigerator. If you have ceramic weights they would be good to use with this recipe. Check jars to make sure the veggies are submerged under the liquid.