Salsa (Fermented)

Clean and dry a large (1 litre) preserves jar and a large bowl

Dice the tomatoes

Quarter and slice the capsicum

Finely slice the chilis, removing the seeds if you prefer. Make sure to wash your hands right after cutting the chilis, and DO NOT touch your eyes or face for some time after handling the chilis—if you do, the chili juice residue could cause a very painful burning sensation.)

Peel and chop the onion and garlic finely. Roughly chop the cilantro.

Mix all ingredients together in the bowl with salt and (optional) spices; mix well!

Pack tightly into the jar, leaving 1 cm space at the top.

Cover the jar with a cloth or cling-wrap. Sit the jar in a bowl or on a plate, so that any juice that might overflow will be collected and won't make a mess. Leave to ferment at room temperature.

The salsa will be fermented in 2–3 days, depending on the climate. Wipe any excess liquid from around the jar, and put the lid on tightly before moving it to the refrigerator. It will last well in the fridge, but will continue to slowly ferment, getting more sour as time passes.