Salsa - Fermented

By Shaylie

Ingredients

• 4 lbs of organic tomatoes of your choice, I used heirloom cherry tomatoes from my garden
• 2 large onions, I have used both red and white, both are delicious choices
• 3 jalapeños
• 3-4 garlic cloves, minced
• 1 bunch of fresh cilantro
• Juice of 2 lemons
• 2 tablespoons sea salt
• 1 teaspoon cumin
• 1 teaspoon chipotle
• 1 teaspoon corriander

Preparation

Step 1

Add the tomatoes to your food processor and pulse them a few times until they are broken down to the size you like. I prefer my salsa a tad chunky. Place the tomatoes in a large bowl. Add the roughly chopped onion, peppers, cilantro and dried spices to the food processor. Pulse a few times until everything is chopped to the size you like. Add these to the large bowl. Obviously if you don’t have a food processor, you can just chop all of this by hand.

Add the fresh squeezed lemon and/or lime juice and sea salt to the vegetables. Toss everything around until it is well mixed. Pour into quart sized or smaller clean mason jars. Leave some room at the top, don’t fill it all the way up. Cap tightly. Leave on the counter for 2 to 3 days. Transfer to the fridge or cold storage.

This salsa will keep up to a few months in the fridge. I have read up to 8 months, actually. The flavors will actually intensify over time.