Fermented Salsa
Phase 1 and 3 | Makes about 2 quarts
Prep time: 10 minutes | Total time: 2 to 3 days
Ingredients
3 pounds tomatoes, chopped
1 red onion, chopped
2 jalapeño peppers, minced
1 cup chopped fresh cilantro
4 garlic cloves, minced
Juice of 2 limes
1 1/2 tablespoons sea salt
2 teaspoons ground cumin
Directions
- Combine all of the ingredients in a large bowl.
- Transfer to clean glass jars (leave some room at the top) and screw the lids on tightly.
- Leave the salsa on the counter for 2 to 3 days, and then refrigerate. The flavor will continue to intensify in the fridge.
- Use the salsa as a topping for meats or veggies, or simply eat it on its own.
For Phases 1 and 3 of the Fast Metabolism Diet, it’s a great anytime snack.
Phase 1 and 3 | Makes about 2 quarts
Prep time: 10 minutes | Total time: 2 to 3 days
Ingredients
3 pounds tomatoes, chopped
1 red onion, chopped
2 jalapeño peppers, minced
1 cup chopped fresh cilantro
4 garlic cloves, minced
Juice of 2 limes
1 1/2 tablespoons sea salt
2 teaspoons ground cumin
Directions
- Combine all of the ingredients in a large bowl.
- Transfer to clean glass jars (leave some room at the top) and screw the lids on tightly.
- Leave the salsa on the counter for 2 to 3 days, and then refrigerate. The flavor will continue to intensify in the fridge.
- Use the salsa as a topping for meats or veggies, or simply eat it on its own.
For Phases 1 and 3 of the Fast Metabolism Diet, it’s a great anytime snack.
