Tomato Salsa recipe 2

Ingredients

350g of Fresh Ripe Tomatoes of your choice, roughly diced

1 Organic Onion, finely diced

1 Organic Red Capsicum, diced medium

1 small Organic Cucumber, diced medium

3 cloves of Organic Garlic, finely diced

1 25mm (1in) piece of Organic Ginger, finely diced

5 or 6 leaves of Fresh Organic Basil, finely shredded

1   sprig of Fresh Organic Thyme, finely shredded

2  tbsp of Fresh Organic Lemon Juice

1 tsp of Ground Organic Black Cumin

1 tsp of Freshly Cracked Organic Black Pepper

1 tsp of Organic Chili Powder, more or less to taste

1 tsp of Sea Salt, more or less to taste

1 tbsp of Organic Cold Pressed Olive or Coconut Oil

1 cup of Pure Fresh Water

Method

Place 250g of the diced tomatoes in a large heavy bottomed saucepan with the garlic, ginger, onion and 1/4 of a cup of water. Simmer the mixture until the tomato starts to break down and thickens, then add the chili, salt, black pepper, cumin, thyme and basil simmer 5 minutes longer and then allow it to cool slightly, then place it in a food processor or blender with the remaining tomatoes, cucumber, lemon juice and olive oil and blend it for a few seconds to obtain the consistency and chunkiness you desire. Serve hot, warm or cold and keep it in a sterile, airtight, foodsafe container refrigerated for up to a week or culture it with 1 tbsp of mesophilic culture and follow the directions in the introduction.