The word "salsa" is Spanish for "sauce." In the United States most people think of a hot, tomato based sauce but our organic Live Green Salsa skips the tomatoes and uses tomatillos and other raw, cultured vegetables loaded with active enzymes. "Live" salsa means the presence of active probiotics and enzymes essential for processing minerals and vitamins in the body. Consuming as many active probiotics and enzymes as possible, ideally in raw, cultured foods, will help you live a long, healthful life. Rejuvenative Foods offers one of the only commercially made raw cultured organic salsas in the world.
For best results refrigerate upon reciept and open jar(s) only after these fresh, live, raw cultured vegetables are cold. Please expect warm transit temps to possibly create expansive cultured veggies that are still delicious and beneficial to eat. All raw cultured vegetable orders will automatically be shipped with insulation which will minimize, but may not eliminate natural expansion. See our Shipping Information to learn more about raw cultured vegetables in transit.
INGREDIENTS: Cabbage*, peppers*, onions*, cilantro*, tomatillos*, high mineral health salt, fresh squeezed pure lemon juice*, garlic*. *Organic
We use cabbage, peppers, onions and tomatillos as our primary ingredients and make it tangy with cilantro, garlic, lemon juice and a touch of Celtic Sea Salt. Our unique combination is mild for those avoiding heat, and it’s a great addition to any dish needing a boost of flavor and nutrition. Here's the breakdown of our organic Live Green Salsa’s benefits:
Our organic, raw cultured Live Green Salsa is of superior quality and has higher nutritional value than competitors because we use healthy organic ingredients and a raw live cultured process that increases the nutrional value. Satisfaction is guaranteed on our Live Green Salsa or your money back! All Rejuvenative Foods are fresh and pure. Please enjoy within 6 months for best flavor.
(2) Queen's University. "Chemists Shed Light On Health Benefits Of Garlic." ScienceDaily, 30 Jan. 2009. Web. 17 Nov. 2011.