Fresh Tomato and Onion Salsa

2 cups freshly diced tomatoes, seeded

1 medium sweet onion, finely diced

8-10 cloves garlic, peeled and finely diced

1 Teaspoon dried oregano

2 Lemons, juiced

2 Tablespoons Sea Salt

1/4 cup spring water

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Combine everything but the water in a bowl, mix together well. Pack the tomato-onion mix into a Quart jar, then add the water, adding more to cover the tomato-onion if necessary.

Tomato-Onion Salsa
Tomato-Onion Salsa

 

Cover tightly and leave at room temperature for 48 hours. Store in refrigerator after that.

Good with corn chips, on taco’s, or anything else you can imagine.

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This recipe was adapted by me from Page 103  “Salsa” of Nourishing Traditions by Sally Fallon

 

 

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