To make, simply mix all ingredients together in a bowl and then place in a quart or half gallon sized wide mouth mason jar. Press down gently with an appropriate instrument so liquid covers the vegetables. Leave at least 1 inch at the top. Cover tightly and leave at room temperature for 2 days and then refrigerate. Salsa will last a month or two when made in this traditional manner.
This is from one of my favorite websites. See more at: http://www.thehealthyhomeeconomist.com/the-astounding-health-benefits-of-super-raw-foods-plus-super-raw-salsa-recipe/#sthash.JJ5kRkEX.dpuf