One of my hands-down favorite condiments is salsa fresca.
Fill a wide-mouth quart jar.
Use Fresca on top of steaks, fish, or chicken for a mouth watering combination.
Also use it with chips as a mild salsa.
This tastes fresh and wonderful and lasts for 1 to 2 months in cold storage.
*To peel tomatoes, submerge in boiling water for 5 seconds. This skin will peel off nicely.
**If you prefer a dairy-free ferment, use a veggie starter culture like Caldwell’s or Body Ecology.
Roma Fresca https://traditionalcookingschool.com/food-preparation/recipes/nikkis-roma-fresco/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Nikki%27s+Roma+Fresca