This traditional salsa is lacto-fermented, so it stays good for a very long time and brings a great fuzzy and pungent taste.
- 12 cups fresh tomatoes, chopped;
- 2 cups chilies, seeded and chopped (Jalapeños and Serranos are good choices);
- 1/4 cup dried oregano;
- 2 tbsp cumin;
- 8 garlic cloves, chopped;
- 2 onions, chopped;
- 1/4 cup sea salt;
- Wear gloves to handle the chilies and combine the chopped tomatoes, chilies, oregano, cumin, garlic and onions together.
- Place the tomato mixture little by little in your fermentation jar, pounding it vigorously and sprinkling some of the sea salt as you go.
- Make sure the mixture fills the jar up to no more than 1 inch below the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely.
- Press the mixture and keep it under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water or the stones if you have a fermenting crock. Cover with a clean towel if needed to keep out fruit flies.
- Place the fermentation jar in a warm spot in your kitchen and allow the salsa to ferment for 3 to 5 days.
- Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.
- A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.