Serve this low-histamine salsa on top of your favorite meat and vegetable main dish, or use as a dip for cassava tortilla chips!
Ingredients
2 medium
red bell peppers
2 medium
green bell pepper
2 medium
yellow bell peppers
(or orange)
1 small
white onion
4 cloves
garlic
1 small bunches
cilantro
2 tablespoons
raw apple cider vinegar
2 teaspoons
sea salt
½ teaspoons
dried oregano
¼ teaspoons
ground cumin