Charred and fermented table salsa.
8 plum tomatoes
2 bell peppers
3 Fresno chilis
1 Spanish onion
lots of garlic
lots of pepper
all put into a big jar and topped with purified water and 3% of the total weight of ingredients in kosher salt. left to ferment for 2 weeks at room temp.
After 2 weeks I put it all in a food processor with
1 bunch of cilantro
1/4 cup of olive oil
more pepper
juice of 2 mediocre limes
Turned out really well, but could use a bit more heat.
by LowCombination8201