Fermented tomato salsa

Chop tomatoes (400 g), bell pepper (100 g), apple (50 g), red onion (20 g), garlic (5 g), and cilantro (10 g) finely.

Place the vegetables, apple, and herbs in a clean jar or container. Add salt (10 g) and lime juice to taste, and mix well.

Cover loosely with a lid or use a container that allows gas to escape. Leave the salsa at room temperature for 12 hours for light fermentation.

After fermentation, store the salsa in the refrigerator. Serve chilled with meat dishes or use as a bright sour sauce.