INGREDIENTS
1 kg (2 lbs.) fresh tomatoes very ripe1/2 medium stone fruit (peach, nectarine, apricot or plum)1/4 cup red onion1/4 cup bell pepper1-2 cloves fresh garlic6 springs fresh cilantro1/2 lemon or lime15 ml (1 Tbsp.) kosher or sea saltfreshly ground black pepperOptional1 chipotle pepper in adobo sauce OR1 jalapeño pepper (pickled or fresh)1 Tbsp. brine from fermented pickles or sauerkraut, or kombuchaINSTRUCTIONS PrepDice peach, onion, and bell pepper into a uniform size (1/4 inch). Add to a one-quart mason jar.Chop the cilantro (first removing the leaves from the stems). Add to jar.Chop tomatoes into different size pieces (which adds textures to the salsa). Pulse some roughly chopped pieces in a food processor; leave other pieces larger. Add to jar.Juice the lemon or lime into jar.Peel then grate the garlic cloves using a microplane or zester.Add pickle brine, if using. (I have had great success without it, but if you’ve got some, it helps give a “kick start” to the good bacteria).Top and then dice the jalapeño or chipotle peppers, and add to jar. If using jalapeno, remove the seeds and membrane from the flesh for less hot, or leave in for more hot salsa.Add salt to jar, and black pepper to taste.Leave at least 1 cm (1/2 inch) from the top of the jar.FermentCover loosely with the lid and ring.Leave in a warm spot for 2-3 days, “burping” the jar daily (by loosening the lid) to release excess pressure. You may want to do this step over a sink.You should see bubbles form in this time. Taste after 48 hours (it will be bubbly and tangy) and then move to the refrigerator when you like how it tastes. Secure with lid.Contents may separate from liquid. Stir before using. Consume within 3 weeks.
