Homemade Salsa

This recipe utilizes lacto-fermentation, which is a natural way of preserving foods without additives. Lacto-fermented foods are especially healthful for the digestive tract because of the lactic acid they contain. Eating a portion of naturally fermented food with each meal aids digestion.

1 onion, diced
4 tomatoes, peeled, seeded and diced
1 bunch cilantro, chopped fine
1 jalapeno pepper, seeded and diced (optional)
Juice of 1 lemon
2 T. sea salt
1/4 c (or more) water

To peel tomatoes, dip each in boiling water for a few seconds. When cool the peel comes off easily. To seed, cut tomato in half and squeeze over a bowl. Save juice and add back to recipe, discard seeds.

Mix onion, tomatoes, cilantro, jalapeno, lemon juice and sea salt. Place in large glass jar or bowl large enough that the lid is at least one inch above the top of the salsa. Push vegetables down with slotted spoon until juice covers vegetables. Cover tightly and leave out for 3 days, then transfer to the refrigerator.