Ingredients

Scale

1 medium onion, peeled & chopped (about 1 1/2 cups)
1 cup finely chopped hot peppers (or a mix of hot & sweet peppers-I used jalapeno, salsa & carrot peppers)
4 – 6 cloves garlic, peeled & chopped fine
a handful of fresh cilantro leaves, chopped
Juice of 1 lime
2 teaspoons canning/pickling salt or sea salt (NOT iodized salt)
1/2 teaspoon cumin
3 cups fresh mixed garden heirloom tomatoes, chopped
Extra virgin olive oil OR avocado oil

Instructions

Put all ingredients except the oil into a mini food processor and pulse or whir until you have the desired level of chunkiness. I like mine pretty well blended.
Pour into jar(s), leaving a bit of space at the top. Pour oil over the salsa so that it is fully covered by about 1/2 inch of oil.
Let sit on the counter for 1 – 3 days. Taste it each day and once it has reached a flavor that you really love, put it in the fridge.

Notes

This salsa will keep for much longer than normal salsa because of the probiotics in the salsa. I prefer to use avocado oil because it doesn’t emulsify in the fridge like olive oil does.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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