5 Tomatoes, finely diced
1 Small Red Onion, finely chopped
4 clove Fresh Garlic, pressed or minced
½ cup Fresh Cilantro, destemmed and chopped
¼ cup Apple Cider Vinegar
½ Fresh Lime , juiced
Sea Salt, to taste
Agave Nectar, in needed to cut acidity
This salsa tastes best if you chop everything by hand. You can use a food processor and pulse chop, but the tomatoes get mushy/foamy and the salsa loses a great deal of it’s flair.
Combine tomatoes, onion, 3-4 cloves garlic, and cilantro in a bowl. Mix. Pour enough apple cider vinegar so that the liquid is level with the amount of tomatoes (usually about 1/4 c.). Add the lime juice. Mix thoroughly. Taste. Add salt, additional garlic (to give it more kick), and agave nectar (if it is too sour).
I love using red cabbage leaves or dehydrated chips to dip. It is also great over portabellos stuffed with guacamole. Enjoy!
Basic tomato salsa with a different kick. This recipe will make you sweat without the hassle of hot peppers if enough onions and garlic are used. The apple cider vinegar amplifies the kick of the onions and garlic. The finer you dice the onions and the more garlic you add, the hotter the salsa becomes without jalapenos.
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!