NEW SPICY TOMATO SALSA FERMENT GOING

I’ve just put a quart and a half of tomato salsa to ferment.  

What did I put it in?  About 6 large Roma tomatoes, chopped; a large onion, chopped fine, a medium-sized yellow bell pepper, chopped fine;  one very ripe jalapeno (it was orange), chopped fine;  a large handful of cilantro, chopped fine; 3 large garlic cloves, minced; 2 t sea salt; and 2 capsules of New Chapter All-Flora probiotics.  

There’s a fermenting meet-up on Monday evening, and I am fully expecting this mix to be ready and garlicky-spicy-licious by then. 

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