Place all ingredents into a food processor. Process for 1-2 minutes until salsa is smooth.
Place in a glass quart jar.
Press the salsa down in the jar so the veggies are fully submerged in the juice/brine.
Seal tightly with plastic lid. I like to use fermentation lids.
Allow to ferment for 4 days on the counter in a cool dark area.
At this point, you may eat the salsa or store it in the refrigerator. Keep the salsa in the refrigerator for up to 3 months. I like to use a piece of washi tape on the lid and write the use by date.