Who doesn’t like spicy food? Honestly, i think most everybody does. Some people it doesn’t agree with. Some it does. Anyways, on the fermented food kick I have been batching up bottles of salsa that i adopted from Sally Fallon’s “Nourishing Traditions” cookbook. I have tweaked her recipe to give it a little bit more of a kick. This recipe makes about 2 quart sized jars. This salsa is probiotic, anti-bacterial, and helps gently chelate heavy metals from your body. Not to mention it tastes amazing.
Directions are simple. Chop everything up. Mix it in a large bowl. Stuff it into mason jars. Let sit for 2-3 days depending on how tangy you like it.
- -5 large tomatoes
- -2-3 bunches fresh cilantro
- -2-4 TBSP sea salt
- -2 medium red onions
- -1-2 bulbs of garlic =)
- -1 TBSP oregano
- -crushed red pepper flakes to taste
- -optional (peppers: red and green bell, jalepeno, etc)
Store in the fridge after done fermenting and use with existing salsa or as a garnish with your food.