FERMENTED SALSA

  GF  WF  DF  SF  VEG

MAKES ABOUT 500 ML (17 FL OZ/2 CUPS)

This zingy and tangy salsa will pep you up and restore beneficial flora to your gut. Use as a dip with your favourite gluten-free cracker, add to steamed vegetables, serve alongside a salad, or plop on top of Scrambled Eggs or Fennel, Tomato and Roast Garlic Soup.

You can buy vegetable starter at your local health food store or online. You’ll need one sterilised wide-mouthed, 500 ml (17 fl oz/2 cup) capacity glass jar with a lid (Mason jar).

1 medium red (Spanish) onion, diced

3 tomatoes, diced

1 medium green capsicum (pepper), seeded and diced

1 small red or green chilli, finely chopped

2 garlic cloves, crushed

1 handful of fresh coriander (cilantro), finely chopped

¼ teaspoon ground cumin

1 tablespoon lime juice

grated zest of 1 lime

2 teaspoons Celtic sea salt (or 60 ml/2 fl oz/¼ cup vegetable starter culture and 1 teaspoon Celtic sea salt)

Thoroughly combine all the ingredients in a glass mixing bowl. Spoon into the sterilised jar, pressing down with a wooden spoon to pack firmly, leaving 2.5 cm (1 inch) at the top for expansion during fermentation. Put the lid on, seal tightly and write the date on the jar.

Store in a cool, dark, dry place for 3 days or until bubbles start to form. Transfer to the fridge and enjoy for up to 6 weeks.