Dice 7 roma tomatoes and finely chop up 1/2 a sweet onion. Add to a large bowl. Mix in 1/2 tablespoon of white sugar and 1 tablespoon on non-iodized salt. The salt and sugar will help release the natural juices in the vegetables, enhancing the flavour and juiciness of the salsa. Let sit for 10 minutes.
Finely mince 2 cloves of garlic, and chop up cilantro. Add to salsa bowl. If you enjoy spicy food, mince a hot chili pepper (Habanero, bird's eye, or jalapeno) and add it to your salsa bowl.
Squeeze the juice of 1 lemon or 2 limes (3 tablespoons of juice) into the salsa. Add a pinch of cracked black pepper. Mix the salsa well until it releases a lot of juices.
Pack the pineapple salsa into a jar. Ensure all the ingredients are submerged in brine. If there is a lot of headspace in the jar, you can place some parchment paper on top, and fill a ziploc bag with water to weigh the ingredients down. You can also use a stone or any other heavy object for this.
Leave the jar of pineapple salsa on your kitchen table away from direct sunlight for up to 5 days. Place a small plate underneath to catch any liquid that drips out. Tap the top of the jar lid every day to see if CO2 gas is being released from the fermentation. If you can't easily press down on the lid, gently unscrew the lid to release pressure and then tighten again once the bubbles are released.
This pico de gallo salsa is best enjoyed fresh or within 5 days. You can move it to the fridge afterwards. It will get more sour as it ferments. If it gets too sour, use it as a base when cooking soups, stews, and sauces.
