I love salsa, what I don’t love is the sugar and other fillers that are added to shop bought salsa. Most people who endeavour to eat healthily will make their own whole-food equivalent of their favourite food but the biggest challenge is keeping it fresh without preservatives.
This is the beautiful thing about fermentation, you can make one big batch of your favourite food, allow it to ferment for a period of time (according to ferment) and then it will keep fresh for several months. Not only is it completely safe, (there has never been a recorded person in history becoming seriously ill from fermented foods) but fermentation also enhances all the nutrition in that food and provides trillions of beneficial bacteria to your body. Check out this post for more information about the healing capacity of fermented foods.
This salsa is nutritionally superior and tastes amazing. Add chilli amount to taste, I add the seeds because I like it hot but leave them out if you prefer a milder salsa.
Spicy foods have been proven to improve satiety so have also been used as a weight loss tool. Research also suggests that capsaicin can increase fat burning by 16%.
- 1 punnet of cherry tomatoes
- 5 large tomatoes
- 1 red onion
- 1 hot red chilli
- bunch of fresh mint
- 1 lime
- 2 tablespoons of natural sea salt
- Put all the ingredients apart from half an onion into a food processor, squeezing the juice from the lime in and adding a little zest, continue to blend until combined but still has some texture - you don't want a sauce!
- Add the extra half an onion in chopped small so that it add more crunch to your salsa
- Stir in the salt and put into a mason jar, close lid and add leave for 7 days before transferring to a refrigerator, this is a delicious accompaniment to some fish or on top of a jacket potato.