Hot and Spicy Fermented Salsa

Finely chop the tomatoes, jalapeño peppers, habanero and red onion and put in a big bowl. Mince the garlic or put it through a garlic press and add to the bowl. Add the sea salt. Mix it together and place it in a blender. Add the pickle juice.

Pulse the mixture a few times until it is chopped up more finely and evenly. Pour into a quart sized mason jar and seal loosely to allow gas to escape. Set it out on the counter for 3 days in a cool place away from direct sunlight. Stir or shake the mason jar each day so that surface mold doesn’t develop.

Chill before serving and store in the fridge.