Place the tomatoes and jalepeños a single layer in an oven safe pan. Broil until blistered and slightly blackened, flipping occasionally. Prep the onion, cilantro, and avocado while they broil.
Blend the tomatoes, jalepeños, garlic, lime juice, whey, and salt until smooth.
Pour into a bowl, add the prepared onion, cilantro, and avocado.
Transfer to a mason jar and lightly covered with a lid. Leave on the counter for 12-48 hours, then transfer to the refrigerator. It will last for several months, though normally we go through it much quicker than that.
If you chose to skip the fermentation step, leave out the whey and transfer to the refrigerator immediately. It will last for about one week.
If you still want to ferment the salsa but make it dairy-free, leave out the whey and increase the salt to 1 tablespoon.
Recipe by Nourishing Simplicity at https://nourishingsimplicity.org/2018/09/lacto-fermented-roasted-red-salsa-with-avocado.html