Use this enzyme-rich, raw hot pepper relish to top scrambled eggs, chicken fajitas, or quinoa and beans. I use a food processor to quickly chop all of the ingredients so I don’t have to cut so many hot peppers!
Ingredients
1 small
red onions
coarsely chopped
1 large
red bell peppers
coarsely chopped
20 small
jalapeño peppers
stems removed
4 cloves
garlic
1 tablespoons
sea salt
filtered water
cabbage leaf
(for covering vegetables)