In addition to being finger-licking good, this lactofermented salsa will keep for much longer than its store-bought counterpart.
1 ½ cups (375 ml) poblano peppers
2.2 lb (1 kg) Roma tomatoes, diced
¼ cup (65 ml) dried herbes de provence
1 tbs (15 ml) coriander seeds
5 cloves garlic, minced
1 Spanish onion, minced
2 tbs (30 ml) coarse salt
Chop the peppers, making sure to remove the seeds. In a large bowl, mix together the peppers, tomatoes, herbes de Provence, coriander seeds, garlic and onion.
Transfer the tomato mixture to your Mortier Pilon fermentation jar and press. Cover with salt. Make sure to leave ¾ of an inch (2 centimeters) of headspace between the tomato mixture and the rim of the jar.
Let the mixture ferment at room temperature, covered, for 3 to 5 days. If, after 24 hours, the liquid that has appeared does not cover all of the mixture, add some water and a pinch of salt. Once the desired level of fermentation has been reached, refrigerate or serve.