I’m telling ya, we Texans need our salsa year round! In the off-season, why not use canned tomatoes (from glass jars or BPA-free cans, of course!) to make your salsa? By fermenting it, you take a dead food and bring it back to life again with the addition of live cultures. And all the other salsa ingredients are 100% fresh and raw! Makes 1 quart.
For a smokey Chipotle variation, add 1 teaspoon ground cumin and 1/2 teaspoon ground chipotle powder.