Fermented Pico de Gallo

Let me start with this: my absence has been well warranted. With the hubs home things that should have been done before we move into this place are actually getting done! Its only a couple months later, but hey, I'll take what I can get. In fact I've come to the realization that I'm not much of a persistent person when it comes to things I'm not terribly passionate about. And here I thought I was pretty strong headed and stubborn with everything!

Alright, down to brass tax (where did that originate?! Its been on my mind all day..random).

Fermented Pico de Gallo is my first ever ferment and oh my land its possibly my favorite thing ever! I looked at a few different recipes, one from Megatarian and also from Pickle Me Too and then I just went with what I liked and boy were my instincts right! I bet both these recipes are delicious also, but I really enjoy a plain old pico to be versatile and so my kids will eat it so I made this recipe.

 First you get yourself a huge bunch of organic tomatoes! You can use any variety but what I enjoy are the ones I can find here in the cold Minot winter...through bountiful baskets! Yum.

 I bring out the tomatoes I am going to cut and wash them all and set them on my cutting board ready to become delicious pico.

 Now, this is totally your call, but I really really like to take the stem out of all the tomatoes first...It feels like I'm prepping the whole batch versus one tomato from scratch over and over again. Speeds things along for me.

 Now is the tedious part....chop! Seriously it takes a while...especially if you got a few kids running around trying to grab your knives and tearing toys away from each other...I try to do this during nap time :)

 When the tomatoes are finally done (it really does take a while....) then you can chop up some yummy white onions! Try to make them the same size or just a tad smaller then the tomatoes you chopped.

 Chop your cilantro. Have I ever told you I love cilantro? In dressings, in pico, in salsa, as toppings...mmm.

 Mix it all together! This is the part I love the best. Squirt your lemon juice and add your salt then stir it up....then taste if you really want to ;) Make sure to use clean utensils and toss the one you ate off in the sink.

Lastly you can fill your Fido jar, or whatever vessel you are fermenting in, and life will be delicious in three days! Squish it all down so the juices go to the top and there is about an inch of air from the top of the pico to the lid. Then wait with terrible patience until you can eat this incredible-for-you condiment!

Fermented Pico de Gallo

Ingredients:
8 large tomatoes

1 large white onion

1 bunch cilantro (give or take on your taste buds)

2 Tablespoons Himalayan or sea salt

1 lemon, juiced

1.5 qt Fido Jar

Directions:
Chop the tomatoes onion and cilantro, or add them to your food processor or blender and chop to desired size. I like to hand chop them because I'm afraid I will have no restraint and they will be pulverized...just saying. Add your lemon juice and salt then stir! Throw everything into your Fido jar and squish it down as you go so everything is nice and tight and all the juices are mingling. Sit on the counter for 3 days then move to the fridge. This salsa is assumed to last up to a year in the fridge...but our first batch didn't last 2 weeks soo....good luck ;)


Til next time~

Jenn
www.mydoterra.com/doterrabyjennifer

**I am not a doctor. Consult with your doctor before trying any essential oils or doTERRA products, especially if you have a medical condition**