Start by chopping tomatoes, minced garlic cloves, jalapeño pepper, cilantro, red onion.
Squeeze in lime juice and toss until combined.
Taste the salsa. It should be salty, but not overpowering.
Press the salsa down in the jar so the veggies are fully submerged in the juice/brine.
Then add your weight of choice.
Ferment the salsa at room temperature for 2 days. After 2 days, your salsa is ready to enjoy.