3 pounds organic tomatoes (pesticides can inhibit proper ferment) washed and chopped
1 or 2 organic sweet peppers, cored and finely chopped
2 onions, minced
1 whole head of garlic, finely minced
2 hot peppers, finely minced
1 cup finely chopped cilantro, parsley leaf, or carrot greens (optional)
2 T salt
1/2 t. ground cumin (opt)
3 t. fresh sneezed lemon or lime juice (opt) NO bottled with added sodium benzoate
Pour boiling water over glass jars to sterilize. Put all chopped veg and seasonings into jar
Be sure to push the salsa down to remove all trapped air, and make sure that all vegetable pieces are underneath the liquid. Leave at least one inch of headspace, then add a fermentation weight or a ziplock of brine (salt and spring water to keep the solids down. put lids on LOOSELY or your jar could potentially explode. Place jars in a baking pan or something in case fermentation causes spill-over. place in a cool room out of the way for 2 – 3 days. Pitch if you ever see mold or it smells bad. When your salsa is properly fermented, you can store it for several months, even up to a year – if you can refrain from diving into it – in the refrigerator or basement/cellar.
some information taken from here: https://www.ruralsprout.com/wild-fermented-salsa/
