Pierce each of the tomatoes with a fork or sharp object.
Combine the salt and water in a small bowl or jar.
Place the tomatoes and the rest of the ingredients in a 1 gallon jar.
Pour the salted water over the tomatoes up to one inch before the mouth of the jar.
Stir the ingredients very well.
Place a weight in the top of the jar and pour off any excess liquid, leaving 1 inch head space.
* a food grade sandwich bag filled with brine works perfectly. * A smaller jar that fits into the top of the fermenting jar works great as well.
Wipe the rim of the jar and cover with a lid and band to finger tight.
Allow the jar to sit undisturbed in a warm place for 3 to 5 days, out of direct sunlight.
While fermenting, loosen the lid to burp the jar twice a day.
When the mixture smells like fresh salsa, it's done.
Strain the mixture through a fine mesh sieve and discard liquid. (Save 1/4 Cup of the brine to add to your next batch. Refrigerate until ready to use.)
Place in a food processor with a bunch of fresh cilantro and process to desired chunkiness.