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.
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