3 cups tomatoes, the richer the better
1 cup sun dried tomatoes, soaked
3 cloves garlic
3 dates (preferably fresh, but you can use dried as well. Soak them for 2 hrs with the sun dried tomatoes.
OR
2 Tbs raw honey
1/2 jalapeno
1 dried and smoked red chili
1 handful fresh basil
1 handful fresh parsley
2 tsp good salt (pink Himalayan)
3 Tbs raw apple cider vinegar
Blend in food processor or blender.
Pour into a mason jar or glass jar with good lid.
Cover and let stand 3-5 days. It will bubble a little bit.
Taste it. When it is ready it will have a bit of zing to it.
You can let it sit a little longer if you’d like but not to long. Stick it in the fridge until you’re ready. It will stay like that sealed for about 3 months, opened for about 2-3 weeks.
Pour approximately 1/4 – 1/2 a cup EVOO after the fermenting.
Try this with raw zucchini spaghetti!
1 cup sun dried tomatoes, soaked
3 cloves garlic
3 dates (preferably fresh, but you can use dried as well. Soak them for 2 hrs with the sun dried tomatoes.
OR
2 Tbs raw honey
1/2 jalapeno
1 dried and smoked red chili
1 handful fresh basil
1 handful fresh parsley
2 tsp good salt (pink Himalayan)
3 Tbs raw apple cider vinegar
Blend in food processor or blender.
Pour into a mason jar or glass jar with good lid.
Cover and let stand 3-5 days. It will bubble a little bit.
Taste it. When it is ready it will have a bit of zing to it.
You can let it sit a little longer if you’d like but not to long. Stick it in the fridge until you’re ready. It will stay like that sealed for about 3 months, opened for about 2-3 weeks.
Pour approximately 1/4 – 1/2 a cup EVOO after the fermenting.
Try this with raw zucchini spaghetti!
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