I make a new batch of probiotic cultured salsa every couple of weeks. This time it was made with mostly red ingredients. I used ripe red tomato, red onion, garlic, red ripe jalapeño peppers, roasted cherry peppers, fresh cherry peppers, cilantro, sea salt and whey (from yogurt).
I used a ratio of about 1 1/2% to 2% sea salt to vegetable ingredients by weight. This creates a friendly environment for desirable bacteria and an unfriendly environment for harmful bacteria. I add the whey to ensure the introduction of the right kinds of bacteria and to hasten the fermentation process. I leave the salsa to ferment at room temperature for about a day and a half before refrigerating.
Today I mixed some of my red salsa with avocado for the filling in an avocado omelet.