@jonobie

I make a lot of harissa that I jokingly call the thinking person's ketchup.

Also...
https://www.thriftbooks.com/w/fermented-vegetables-from-arugula-kimchi-to-zucchini-curry-a-complete-guide-to-fermenting-more-than-80-herbs-and-vegetables_kirsten-shockey_christopher-shockey/19315146/item/58489432/

So. Good.

I shred onions and peppers, add salt (5% by weight) and wait a couple weeks. The fermented result is a great topping for sandwiches, salads, etc and the brine can be mixed with oil or the like as a dressing. Fermented cherry tomatoes (whole, in a 3% brine) are amazing...and they're effervescent! Wonderful in cocktails and the tomatoey brine...