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Add peppers, tomatoes, onion, and garlic to a clean quart jar.
Dissolve the salt in water to make your brine. Pour brine over veggies until everything is fully submerged, removing air bubbles.
Place a weight on top to weigh down the veggies. Top the jar with an airlock and secure.
Let ferment at room temp (65–75°F) for 7-14 days. The longer it ferments, the tangier and more complex it becomes.
Once fermented to taste, strain the veggies and blend until smooth. Add a splash of brine if needed for consistency. Store in the fridge.