- 3 cups tomatoes, chopped into small pieces
- 1 onion, chopped into small pieces
- 1 handful cilantro, finely chopped
- Optional: 1-2 Jalapeño peppers, minced (remove the seeds and pith membrane), wearing gloves recommended
- 1 lime, juiced. Add lime zest if you want.
- 1 Tbsp coarse salt or ½ Tbsp of fine ground sea salt.
1. Mix all ingredients together, except the salt.
2. Pack into a quart-sized jar. Pack down the mixture as you are adding it to the jar. Add salt and stir slightly to distribute.
3. Place weight on top of the mixture. Put a lid on the jar.
4. After 24 hours you should begin to see bubbles forming in the jar. After 48 hours the fermentation is done.
5. Remove the fermenting lid and weight. Wipe down the jar and place a clean lid on it. Refrigerate the salsa and use it up within 1-2 weeks.
In cooler weather, the fermentation process may take another day or two.
