Lacto-fermented pico de gallo from The Hands-On Home: A Seasonal Guide to Cooking, Preserving & Natural Homekeeping (page 239) by Erica Strauss

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Notes about this recipe

  • bching on February 21, 2017

    Delicious. It did continue to ferment and we didn't care for the flavor after a few weeks. We'll just eat it faster next time!

  • Laurendmck on August 13, 2016

    This is a wonderful pico de gallo. It keeps in the fridge for months, imagine that. My family loves it. The next time we make it, we will include fewer onions and more hot peppers, but that's just our taste.

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