Fermented Tomato Salsa

- 300g tomatoes (any type works but the tastier the variety the better the end product)

- 50g red pepper (small, sweet varieties are great)

- 1/2 red chilli

- 1 garlic cloves

- 1/2 red onion / 1 spring onion

- good pinch oregano / coriander / parsley

~ 8g salt

- Roughly chop up all the ingredients.

- Add the salt (this should be 2% of the weight of the other ingredients).

- Give everything a good mix and put it into a sterile jar.

- Press the mix down as much as you can. Then weigh it down (a smaller jar lid works well) so that everything is submerged in the liquid that's produced, and put the lid on.

- Leave it to do its thing for roughly 3-4 days at room temperature out of direct sunlight, 'burping' the jar every day. Give it a taste and when you're happy with the funk level transfer to the fridge. You can keep this salsa chunky or blend it for a smoother version.