Prep time: 10 min | Cook time: 0 min | Ready In: 10 min
1-1/2 lbs tomatoes, diced
1/2 red onion, diced
1 hot pepper, minced
5 garlic cloves, minced
1/2 cup cilantro, chopped
1-1/2 teaspoons salt
1/2 teaspoon ground cumin
1 lime, juiced
olive oil for topping
In a medium bowl, combine all the ingredients (except the oil). Pour the salsa into a quart jar and run a knife around the sides of the jar to release any trapped air bubbles.
Add 1/2 inch layer of olive oil on top. Loosely seal the jar with a lid and let it stand at room temperature – out of direct sunlight – for a few days.
Taste the salsa after 3-4 days (the warmer the room, the faster the salsa will ferment) if it hasn’t developed a bold & tangy flavour, leave it out for up to one week.
Refrigerate once the salsa reaches peak flavour.