Step 1

Preheat the broiler with a rack on the upper shelf.

Step 2

Wash the jars and lids in hot, soapy water and let air dry.

Step 3

Wash the tomatoes and peppers.

Step 4

Snap the stems off the tomatoes, but do not cut them.

Step 5

Place tomatoes on a broiler pan and roast them, turning until black patches appear on all sides. Let the tomatoes cool.

Step 6

Meanwhile, stem the peppers, peel and chop the onions and garlic.

Step 7

Mix the salt with water (brine) and set aside to dissolve, stirring occasionally, if needed.

Step 8

Pack the cooled tomatoes, peppers, onions, and garlic in the jars, dividing evenly and leaving 1 1⁄2 – 2 inches (4-5 cm) headspace. You can rub the blackened skin off the tomatoes, if desired, or leave it on for flavor.

Step 9

Pour the brine into the jars, leaving 1 1⁄2 – 2 inches (4-5 cm) headspace while covering the ingredients completely.

Step 10

Add weights or break bamboo skewers into lengths to fit crisscross inside the neck of the jar to hold down the ingredients. It’s important that the vegetables stay completely submerged in the brine or you may get mold formation. Add lids to jars.

Step 11

Set the jars on a waterproof tray or plate in a spot that stays between 60-75°F (16-24°C). It should not be exposed to direct sunlight, so if it is on your counter, cover it with a dish towel.

Step 12

Let it ferment for 4-6 weeks. Burp the jar as needed when pressure builds, but don’t open the jar unnecessarily as tomatoes and peppers are prone to mold and this will encourage mold.

Step 13

After fermenting, drain the brine (reserving it for later) and transfer the fermented vegetables to a blender.

Step 14

Puree it smooth, or leave it a bit chunky. Add as much brine as needed to reach the consistency you like. It’s your sauce; you can make it just the way you like it!

Step 15

Pour the finished sauce into bottles (saved from store purchases) and refrigerate for up to a year. If it develops mold, it should be discarded.