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Dice tomatoes into ¼" cubes. Finely dice onions. Transfer to large bowl.
Seed and mince jalapeno or serrano pepper. Add to onions and tomatoes.
Finely chop cilantro. Add minced garlic and juice of limes. Season with salt and pepper and combine everything.
Close the lid lightly to the jar and set at room temperature for 24 hours or until cultured (up to 72 hours). Check daily to make sure the salsa is fully submerged in the natural juices or brine. Push the salsa down with the back of the spoon as needed. Transfer to refrigerator.