Wild Fermented Salsa with Fresh Tomatoes, Peppers, and Cilantro - Recipe By Me

Ingredients

• 2.7 kg firm tomatoes (preferably San Marzano variety), ends removed, diced, juices and seeds reserved
• 450 g red onion, divided, half diced and half reserved for blending
• 450 g sweet red peppers, seeds and stems discarded
• 4 jalapeños, seeds and stems discarded
• 12 garlic cloves, peeled
• 2 cups (approximately 60 g) fresh cilantro, finely chopped
• 4 tablespoons sea salt
• 1 teaspoon ground cumin