Wash and chop the peppers, onion, cilantro, tomato leaves, and garlic cloves.
Combine all the ingredients in a food processor and mix until it reaches the consistency of thick salsa.
Pack the mixture into your jar, pressing out any air pockets.
Top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly).
Set aside out of direct sunlight at room temperature (60-70°F is preferred) for 5 to 7 days (I let mine sit for a full week).
Once the salsa is finished fermenting, remove the plastic bag, place a clean, small round of plastic or parchment directly on top of the paste. Screw on the lid and store in the fridge. It will keep refrigerated for up to a year.