Fermented Pico de Gallo

By gbvampy1

Ingredients

• 2.5-3 lbs of tomatoes of choice
• 1-2 onions (yellow, white, or red)
• Fresh Cilantro to taste (I use 1/2 cup or more)
• 1 lemon, juiced
• 2-3 limes, juiced
• 2 TBSP celtic salt
• Spices to taste ( I use salt & pepper only, but cumin, oregano, or powdered chili could be added)
• Peppers (sweet or spicy…I use jalapeno but sweet peppers work well too if you don’t like spicy!)

Preparation

Step 1

Chop tomatoes, peppers, onion and cilantro (garlic if you decide to use it)
Toss all ingredients into large bowl
Add the citrus juice
Add salt & pepper (other spices at this time, if you like)
Pour into quart or half gallon size mason jars and cap
Leave on the counter for approximately 2 days
After fermentation is complete, store in refrigerator for up to 9 months