Hot and Spicy Fermented Salsa

• 5 whole Tomatoes
• 2 whole Jalapeno Peppers
• 1 whole Habanero Pepper
• 1/4 cups Red Onion
• 3 cloves Garlic
• 1 Tablespoon Sea Salt
• 1/4 cups Pickle Juice

1. Finely chop the tomatoes, jalapeno peppers, habanero and red onion and put in a big bowl.
2. Mince the garlic or put it through a garlic press and add to the bowl.
3. Add the sea salt.
4. Mix it together and place it in a blender.
5. Add the pickle juice.
6. Pulse the mixture a few times until it is chopped up more finely and evenly.
7. Pour into a quart sized mason jar and seal loosely to allow gas to escape.
8. Set it out on the counter for 3 days in a cool place away from direct sunlight.
9. Stir or shake the mason jar each day so that surface mold doesnt develop.
10. Chill before serving and store in the fridge.

tomatoes, peppers, pepper, red onion, garlic, salt, pickle juice

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hot-and-spicy-fermented-salsa/ (may not work)