Eating fermenting food, is so important for our health. It is a probiotic. Its alive and raw. See my page on ''fermenting''

Thanks to my neighbours, Sonya and Joel, (who are one of the ones, that test my food before I share the recipes )who bought me some homemade tomato salsa, made. The recipe came from a Mexican elderly women.

Now I had a lot of green tomatoes that I pulled out of my green house, so I could start growing my winter crop. In this recipe I have used green, not like the red ones Sonny used. I have to confess, she told me to ''grill the skin of the tomatoes until they are black'' then remove the skin, well, sorry Sonny, I had far to many tomatoes, and I am sure the fire department would have arrived if I did. Also Sonny's came beautiful chopped up in tiny little pieces. (so much love went into it) but mine !!! well, I have changed the recipe. Into the food processor , skins and all. :)

Chillies - There is some much nutrition in chillies - Vitamin A, B6 and a huge amount of Vitamin C, potassium, iron and more. So it looks like, the more chillies you add, the hotter it is, the better it is for you.

Tomato Salsa Recipe

4 tomatoes - remove seeds if you wish, cut up finely, but you can place in a food processor later.You can also grill the skins until black, remove blackened skin with a towel - not under the tap. This will give it a really rich flavour.

2 Onions - chopped very finely - or you can place in the food processor later.

6 Cloves garlic - same as above.

1 bunch cilantro, chopped - Option

Juice of 2 limes or lemons

1 tsp salt

red chillies - depending on how spicy you want it. I use about 1 - 2 finely sliced

water if needed, filtered.

Method

1 - If you have chopped everything up beautifully, mix together and place into well washed jars. Pushing down as you add to the jar, removing air bubbles and place a lid on.

If you are like me, and are in a hurry, place all the above into a food processor and pulse for a short time, You don't want a soup.

2 - Store on your bench, out of sunlight, for 2 days to ferment, (depending on temperature) then place in your fridge. It will keep up to a year.