Hot and Spicy Fermented Salsa

1. 1

   Finely chop the tomatoes, jalapeno peppers, habanero and red onion and put in a big bowl.

2. 2

   Mince the garlic or put it through a garlic press and add to the bowl.

3. 3

   Add the sea salt.

4. 4

   Mix it together and place it in a blender.

5. 5

   Add the pickle juice.

6. 6

   Pulse the mixture a few times until it is chopped up more finely and evenly.

7. 7

   Pour into a quart sized mason jar and seal loosely to allow gas to escape.

8. 8

   Set it out on the counter for 3 days in a cool place away from direct sunlight.

9. 9

   Stir or shake the mason jar each day so that surface mold doesnt develop.

10. 10

    Chill before serving and store in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.