The fermented salsa was just opened up to try out.  That was the best salsa I have ever had in my life!  We just devoured a little more than 1/4 a gallon in one sitting -- no one could stop eating it up.  Our daughter never eats salsa and she couldn't stop either.  It was made from all the worst tomatoes left in the garden and half were still green.  I might make more today, this batch was only a 4 or 5 day ferment at about 65-68 degrees.