Salsa
Ingredients:

1 red pepper, chopped
2 medium tomatoes with skin removed
1 onion
4-5 garlic cloves
1 teaspoon full array salt
1 bunch oregano
1 chili pepper
 juice of  a wedge of lemon


Directions:

http://lowmoonglowing.googlepages.com/salsa.jpgTo remove skin from tomatoes, put tomato into boiling water for  a few seconds, then lift out and put in cold water. Skin will become loose and tear, and can easily be pulled off.

Put half in blender, blend on high until pureed. Chop the rest roughly and mix together. Cover with an airlock and let ferment for a week. Transfer to fridge.



*(I use Himalayan cyrstal salt because I like the taste. A good quality Celtic sea salt will also do. I don't advise using plain table salt.)




Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Preserving Food without Freezing or Canning by the gardeners and farmers of Centre Terre Vivante
Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike and Nancy Bubel. An excellent book on storage of fruits and vegetables.

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