Cultured Salsa or Chutney or Catsup

With the big shine of summer upon the tomato vines, we best get a new plan on holding the glow for another day.

Have I got trio of recipes for you.

And the bigger news is we can take canned tomatoes and bring them back to "life." Put up your maters and look to make fresh chutney, salsa, and catsup anytime in the future.

You can have your tomatoes and eat them, too.

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For another version of salsa, we created our popular Salsa Starter, where you ferment everything but the tomatoes. Take a little salsa starter and mix with chopped vine-ripened tomatoes for a probiotic rich condiment. See it in our instruction recipe booklet.