1. Chop onions, bell peppers, garlic, cilantro, and tomatoes and combine in a large mixing bowl.
2. Add lemon juice, salt, and cayenne and mix all ingredients together with a wooden spoon.
3. Taste salsa for heat and salt.
   • Add more cayenne or salt if salsa tastes bland.
   • It should taste just a little bit salty; the flavor will mellow through the fermentation period.

1. Transfer salsa to 2 quart-size jars or 1 half-gallon jar with lids.
2. Use a fermentation weight (ceramic or glass disks used for fermenting can be purchased) to weigh vegetables down.
3. Cover tightly with a lid.

1. Place in a warm spot to ferment for 1 to 2 weeks.
2. Burp jars twice daily for the first week. To do so:
   1. Carefully and quickly open jar, listen for release of gas.
   2. Close jar back up with just a bit of the gases still remaining inside.

During this period, pieces of the vegetables will release a fair amount of juice and separate a bit.

You can give salsa a quick stir and add more weights to further submerge vegetables.