Fermented Salsa

Ingredients:

• 4 large tomatoes, chopped

• 1 large yellow onion, chopped

• 2 cups packed cilantro leaves, chopped

• 2 Tbsp lime juice (about 1 large lime)

• 2 tsp sea slat

• 1 jalapeño [optional]

• Some jars or something

Directions:

• Finely chop all veggies and de-seed the jalapeño

• Place all ingredients in a bowl and toss until mixed

• Spoon the salsa into the jars

• Gently press the mixture so the juices cover the salsa

• Loosely screw the lid on top of the jar

• Place the salsa in a dark, cool spot

• Let sit for 48 hours - you’ll notice if you stir the salsa, there will be bubbles (this means that the salsa has fermented)

• Store in the fridge - the salsa keeps for about 4-5 days in the fridge