Honest this will make bland store produce into zingy yummy salsa
Step 1: Ingredients
1/2 large onion and a large bunch of green onions tops
3 small bell peppers, cored and diced
hot peppers seeds intact, more equals more spicy
6 large garlic cloves, peeled and minced
1/2 cup packed cilantro leaves (chopped fine)
2-1/2 Lbs. tomatoes, diced
Juice of 1 lemon
3 Tbsp. coarse Celtic sea salt
1/4 to 1/2 tsp. cayenne powder
1/2 cup starter
Step 2: Spin Baby
process all the ingredients, chop the hot peppers, garlic,cilantro,green onions very fine . The bell peppers less . and the tomato's to your liking .
Step 3: Spice It
Add the lemon, salt , cayenne , and the starter . Here are some other options : some fermented vegetable juice from a previous batch, Whey, unflavored water keifer, kombucha. These last ones will change the taste of the salsa I prefer using the fermented juice from a previous batch of salsa or other item that will not interfere with the flavor.
Step 4: Jar It
Clean all jars and utensils well, put salsa into jars leaving 2 - 3 inches of head space. Use an air lock or close lid and leave at room temperature for a few days, until bubbly and fermented. During this process every day give it a stir with a wooden or plastic spoon until redistributed and submerged under the liquid. Place on something to catch any leaks, if it is very warm out place jars in a bowl of water to prevent it from culturing to fast. When it tastes nice and zingy to you, store it in the refrigerator, as long as the particles stay submerged it should last a month in the fridge.