2 tablespoons kombucha or apple cider vinegar (with the mother)
Clean and sterilize 2 quart-size jars with airlock fermentation lids or normal rings and bands.
Place all ingredients in food processor and pulse or process until it is the desired thickness. You can cook the salsa down in a saucepot over low heat to remove any undesired liquid, or just keep it fresh and alive.
Add kombucha or vinegar, and stir well. Use a canning funnel and pour the salsa into the sterile jars. Cover with airlocks or rings and bands. If using the latter, be sure to burp the jars at least twice a day during the fermentation period. Set in a cool place away from direct sunlight, and leave for up to 2 weeks, burping regularly.
When your salsa is ready, you can water-bath process it for 30 minutes, or just tighten the lids and put it into cold storage. Not canning the salsa keeps it alive and healthier, so it is the recommended way to store it.