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Give everything a baking soda wash and rinse.
Pulse it all in a food processor until it's chunky and salsa sized. Don't blend it smooth.
Weigh the salsa and add 2% salt. Example: 1000g salsa = 20g salt.
Mix it in a bowl, or go straight into the jar, salt on top, and stir it all the way through.
Pack it into the jar and press out the air pockets. Leave 1 to 1½ inches of headspace.
Add a fermentation weight and an airlock lid.
Leave it at room temp for 4 to 5 days. Start tasting after day 3.
When it's as tangy as you like, move it to the fridge.