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To a large bowl, add the chopped tomatoes, minced garlic cloves, jalapeño pepper, cilantro, red onion, lime juice, and salt. Toss to thoroughly combine.
Taste the salsa. It should be salty, but not overpowering. If you can't taste the salt at all, add a few more pinches. You don't want a super salty salsa, but you should taste the salt. The salt is key in aiding the fermentation process and keeping the "bad bacteria" from populating. I usually add a bit more salt, after the initial 1 tablespoon. Use your sense of taste as your guide.
Add the salsa to an air-tight glass jar. I use a 2 liter jar from Fido (pictured in this post). Ball Jars also work well. You may also divide the mixture between two jars, if needed.
Once all the salsa is added to the jar, add the brine/juice left at the bottom of the bowl to the jar.
Press the salsa down in the jar so the veggies are fully submerged in the juice/brine. Then add your weight of choice. I've been using half a bell pepper as a weight. This is used to keep the veggies fully submerged in the juice/brine. The weight, if perishable, will be tossed at the end of the fermentation process (unless you're using a stone).
Tightly seal the jar and place in a spot that's away from direct sunlight. Ferment the salsa at room temperature for 2 day (48 hours). You should notice, after about 24 hours, that bubbles begin to form in the salsa. This is part of the fermentation process as it comes "alive." The bubbles won't be super fizzy or aggressive, but should be apparent.
After 2 days, your salsa is ready to enjoy. At this point, you can immeadiately open the jar and eat the salsa or store the salsa in the fridge (it will keep for a couple of months). Either way, open the jar and remove the weight. If you choose to store the salsa in the fridge, the fermentation process slows down, but the flavor will continue to develop so keep this in mind.
Use this salsa just like any fresh salsa: topped on quesadillas or enchiladas, in tacos, with chips (Jacksons Honest's or Siete are our favorite brands), etc.