4 medium Tomatoes

1 medium Green Pepper (may substitute Cubana or Banana Peppers)

1 medium Red Onion

2 Garlic Cloves

1 Jalapeno

1 Tbsp Sea Salt

1/2 – 1 Lime (juice)

Cilantro to taste (finely chopped)

1/2 – 1 tsp Cumin

Wash all veggies.  Chop to desired size.  Mix well.  Add salt, lime juice, and cumin.

Stir all ingredients together until they have released their juice. Pack into a quart Mason jar.  Push down with the bottom of a glass bottle so that all veggies are completely submerged in juice.  

Add a weight, leaving an inch between the top of the liquid and the top of the jar. Wipe top clean and dry.  Cover with fermenting top.  Set in a bowl to catch excess juice.  Cover with a towel and keep at 65-85 degrees for one or more days.  If the room temperature is warm, one day should be enough.  When the salsa has the desired taste, remove the weight. Cap and refrigerate.