Fermented Salsa

Ingredients

64 oz jar
Fermentation weight and an airlock lid
8 Roma tomatoes
6 jalapeños, stems off (keep the seeds for more heat) *
1 white onion
6 garlic cloves
1 bunch cilantro, stems and all
Juice of ½ lime or lemon
2% salt by total weight

Directions

Give everything a baking soda wash and rinse.

Pulse it all in a food processor until it’s chunky and salsa sized. Don’t blend it smooth.

Weigh the salsa and add 2% salt. Example: 1000g salsa = 20g salt.

Mix it in a bowl, or go straight into the jar, salt on top, and stir it all the way through.

Pack it into the jar and press out the air pockets. Leave 1 to 1½ inches of headspace.

Add a fermentation weight and an airlock lid.

Leave it at room temp for 4 to 5 days. Start tasting after day 3.

When it’s as tangy as you like, move it to the fridge. It keeps about 3 months.

* Use whatever peppers you like. Bell peppers, sweet peppers, different hot peppers for a little more heat, or a little less.