There are times when I’m in the mood for salsa. It mostly happens at lunch or dinner. Sometimes it happens randomly and I just have to have a bite. I used to buy salsa in stores, but since discovering how EASY it is to make, and that I can benefit so much more from eating it raw and cultured… it’s really, really, really hard to go back. Well, it’s not really hard, but I have no desire to.
You will find an abundance of antioxidants in raw tomatoes. These antioxidants are harmed by heat, so keeping them raw means you’ll benefit the most. The redder, the better! Tomatoes are good for your skin, preventing cancer, repairing cell damage, regulating blood sugar, lowering blood pressure, improving eyesight, reducing cholesterol, and so much more. Find more benefits by clicking here.
Cilantro and onions have great benefits, too. All the ingredients in salsa do, actually. Studies show that due to their antibacterial properties, eating cilantro leaves actually fights against Salmonella. It works better than the antibiotic gentamicin. It also helps with detoxification. (Source)
Onions are high in sulfur, which aids in detoxification and fighting inflammation. The antibacterial properties of onions are quite noteworthy, as they fight against multiple strains of bacteria. Strep mutans is one strain of bacteria it fights against, commonly known as the bacteria that causes cavities. It also fights against several strains of bacteria that lead to gum disease. Eating onions is the smart thing to do to protect your teeth, bones, skin, nails, gut, brain, cells and more. Many of their benefits are lost when cooked or left to sit out for too long. For this reason, raw onions are a necessity and protecting them from light and oxygen is very important, too. My favorite ways to enjoy raw onions are in salsas, guacamole, and on top of burgers. (Source)
How do you like your salsa? I love mine to be fresh, flavorful, chunky and spicy. I did not turn the heat up all the way for this recipe; however, that can be easily remedied by keeping in some Jalapeno seeds or by adding crushed red pepper or powdered cayenne.
Homemade Fermented Chunky Tomato Salsa Recipe (Makes 2L)
8 Cups freshly diced tomatoes (roughly 3.5-4lbs)
2 cups freshly diced onions
1/2 bunch freshly chopped cilantro
Juice of one lemon
1/4 tsp dried oregano
2 tsp Himalayan Pink Salt
Caldwell’s starter (optional, recommended if vegetables are not organic)
1. Dice 8 cups worth of tomatoes.
2. Dice 2 cups worth of onions.
3. Chop 1/2 a bunch of cilantro (Approx 1 cup worth, loosely packed).
4. De-seed and chop 4 jalapenos (feel free to add in seeds if you want yours more on the spicy side).
5. Add vegetables to a medium mixing bowl.
6. Juice 1 lemon and add to mixing bowl along with vegetables.
7. Add the cilantro and salt to vegetables and mix well with a wooden spoon.
8. Add Caldwell’s starter and mix in if desired.
9. Using a funnel, add all ingredients to a 2L jar. Use wooden spoon to pack down. Tomatoes should produce enough juice to meet with choppped ingredients. They do not need to be fully submerged.
10. Ferment for 18-24 hrs, then store in fridge.
What are some of the things you enjoy eating tomato salsa with? Leave a comment to let me know, I’d love to hear your ideas!
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