Failed fermentation = great salsa!

I kind of winged it on this one. It started as a failed fermentation project; I was originally planning on fermenting a 1 pound mix of green peppers, consisting of 2/5 jalapeños, 2/5 serranos, and 1/5 anaheim peppers. Long story short, things didnt go as planned. I wasn't able to weigh down the pepper mash completely, which I knew would result in mold, so I changed my plans, threw some vinegar (around 1 to 2 cups) into the pepper/salt brine, and placed it into the fridge for 72 hours (2nd photo).

After that, I drained the brine and used roughly 1/4lb-1/2lb of the remaining pepper mash for this salsa.

The recipe ended up being: 1/4-1/2lb 72-hour green pepper mash + 1 fresh caribe pepper, cored & roasted + 1 fresh small green bell pepper, cored & roasted + 1/2 white onion, roasted + 1/4 or less red onion, roasted + 5 garlic cloves, roasted + 30oz fire-roasted diced tomatos + 2 fresh tomatillos, roasted + 1 & 1/2 tsp cumin + 1 large pinch of smoked paprika + salt & crushed black pepper to taste.

It ended up amazing! Definitely a comfortable salsa, not too hot with a littl9e zing from the green pepper-vinegar mash. Very similar to a restaurant-style salsa, with a bit of a twist!