INGREDIENTS:
2 c. Tomatoes - about 4 large tomatoes
1 Bell Pepper
1 Jalapeno
½ Onion (yellow or red)
½ Lemon or Lime
2 cloves Garlic
¼ c. Fresh Cilantro
2 tsp. Sea Salt or Pink Himalayan (do not use salt with Iodine)
INSTRUCTIONS
Chop all ingredients into small pieces and add them to the large bowl.
When you are finished cutting the tomatoes, carefully pour the tomatoes and all of the juice into the large bowl. *The liquid should cover all ingredients by using a fermentation weight or large vegetable.
Add Lemon/Lime juice, Garlic, Cilantro, and Salt to the bowl. Mix all ingredients and ladle into a quart-size mason jar using a canning funnel.
After all ingredients are added to the jar and below the liquid line, add the fermenting lid or canning lid loosely. Place the jar in a bowl to keep your counter clean.
Leave the jar to sit on your counter for three (3) days to allow for fermentation. If it is summertime and very hot, you may only need two (2) days. *If using a canning lid, release the gas bubbles each day.
After three (3) days, the salsa will be ready to move into the fridge. (Two days if it is very hot.) Remove the fermentation weight and replace the fermentation lid with a metal canning lid. It will last for several months in the fridge so you can enjoy fresh salsa all winter long!
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