Spicy tomato salsa

1. Wash and halve 150 g cherry tomatoes, remove the seeds and finely chop one chilli pepper, peel and finely slice 1-2 cloves of garlic, dice 50 g peeled mango or pear, peel and finely grate a 1 cm piece of fresh ginger. 

2. Dry roast cumin and coriander seeds (½ tsp. each) in a pan without oil and crush finely.

3. Combine all of the ingredients with ½ tsp. Herbamare Spicy® aromatic sea salt or regular sea salt. Mix 30 ml wine or apple cider vinegar with 30 ml honey, ½ tsp. lime zest (organic!), the juice of half a lime and 30 ml Molkosan® and combine with the tomato mixture. 

4. Pour the mixture into a jar and press down firmly, cover loosely with a lid and leave overnight to ferment. Then seal the jar firmly with a lid and store in the fridge.