1poundpaste tomatoesyou can substitute cherry or slicer tomatoes
1 green pepper
2-4garlic clovesto taste
1jalapeno pepper
1onion, medium sized
2tbsplime juice
1handfulcilantro/parsley
1tspcumin
2tspsalt, unrefined
1/2tspblack pepper
Instructions
Core and chop your tomatoes to the size of your preference. If you like chunky salsa, I do not recommend using a food processor. If you are less than picky about that, pulse away!
Using a food processor (or knife) finely chop your peppers, onions, parsley/cilantro and garlic. If you want less spice, you can remove a lot of the seeds from the jalapeno pepper.
Combine all of your vegetables in a bowl. Sprinkle with your salt, pepper and cumin. Add in your lime juice.
Stir everything until it’s all well mixed.
Divide evening between two 500ml mason jars OR put into a 1 litre mason jar.
Optional: use your fermentation weights to keep the tomatoes below the juice and your fermentation lid (we like using Pickle Pebbles and Pickle Pipes from Mason Tops)
Alternatively you can place a regular mason jar lid on your jar and remember to burp your ferments daily.
Fermentation time is 3-7 days
Recommended: Taste after 3 days and if you enjoy the flavour replace with a regular lid (if you are using a fermentation system) and place in the fridge.
Use up within a year and discard your salsa if at any point it starts to smell off or grow mold.