HOW I MAKE IT (64 oz jar)
8 Roma tomatoes
6 jalapeños
1 white onion
6 garlic cloves
1 bunch cilantro
Juice of ½ lemon
2% salt by total weight
Wash everything in baking soda and rinse. Pulse it in a food processor until it’s chunky. Weigh it and add 2% salt, then mix it through. Pack it into a jar, press out the air, and leave 1 to 1½ inches of headspace. Add a weight and an airlock lid. Leave it at room temp for 4 to 5 days, tasting from day 3, then refrigerate. It keeps about 3 months.
Swap in bell peppers, sweet peppers, or whatever you have.
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Youtube Commenter Wrote:
“I make mine the classic way. Char the veggies on a grill, soften the garlic on the flat top with the veggies, use a food processor to blend it all up and add cilantro with a little [celery] salt.” No fermentation, just refrigerate.