#fermentedsalsa

FERMENTED SALSA * 2 – 3 lbs of organic tomatoes of your choice, I used a mixture of vine ripened and Roma from farmers market * 1 large white or yellow onion * 3 jalapeño (remove seeds. You can also use bell peppers if you like your salsa mild) * 4 garlic cloves, minced * 1 bunch of fresh cilantro * Juice of 2 organic limes * 1 T sea salt* * 1 T cumin * 2 tsp red pepper powder or cayenne pepper (will make a medium hot salsa. Add 3-4 tsp for hotter salsa)

1. Mix all ingredients in a bowl 2. Add to glass jar, I leave about an inch of room at the top. As they salsa begins to ferment it will bubble up, this allows room for the gases to be released. 3. Set in a dark space like inside a cupboard, and place a folded kitchen towel on top of the jar. Cover completely. You can also use a cheese cloth and wrap a rubber band around the mouth of the jar. This will allow the salsa to ferment without the worry of the gas building up an exploding out of the jar from the pressure that can build up from a tightened lid. 4. Allow to ferment for at least 3 days to 5 days. 5. Remove from the cupboard and seal the jar with a lid and chill in the refrigerator or cool place.

Note: This salsa will keep up to 7-8 month in the fridge. The flavors will actually intensify over time.

Enjoy something healthy for your gut!