Categories: STAGE 3

Ingredients

• 4 medium tomatoes, peeled, seeded and diced
• 2 small onions, finely chopped
• 3/4 cup chopped serranos or jalapenos
• 3-4 cloves garlic, peeled and finely chopped, (optional)
• 1 bunch cilantro, chopped
• 1 teaspoon dried oregano
• 1 teaspoon coriander
• juice of 2 lemons
• 1 tablespoon sea salt
• 4 tablespoons whey, if not available, use an additional 1 tablespoon of salt
• 1/4 cup filtered water

Directions

1. Peel the tomatoes by putting them in boiling water for 5-10 seconds until you the peeling crack. Take them out and put in a bowl of ice water to cool. Peeling should come off easily. Cut the tomatoes in half and squeeze seeds out.

2. Mix all ingredients in a processor and place in a quart-sized, wide mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables.

3. The top of the vegetables should be at least 1 inch below the top of the jar.

4. Cover tightly and keep at room temperature for about 2-3 days before transferring to cold storage.

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