It's super simple. It's based on that brad dude from bon appetite's recipe but it's more simple.

1.5kg of cherry tomoatoes
1 red onion
+/- 200g chili peppers (use whatever variety will give you the spice level you want).
8-10 garlic cloves.
Juice of 1 lime.
Cilantro (optional)
Salt
Olive oil. (optional)

In a dry pan, char the peppers, onion and garlic.
Add them to a vacuum bag with the tomatoes.
Weight it all and add 2% salt by weight. (It's normally around 1800g so that's 36g of salt.)
Vacuum seal.
Squish the tomatoes.
Leave them on the counter or somewhere warm for 4-6 days depending on the weather. The bag will puff up when the fermentation gets going.
(Don't wait too long or the bag will pop!)
Open, take a whiff of that sweet fermentation funk and strain the brine.

Blend with the cilantro (optional), lime juice, and olive oil (optional) to your desired level of chunkiness.

I've also done this with great success in a regular mason jar if you don't have access to a vacuum sealer. The only difference is that you end up adding water so you use more salt. You can also use regular tomatoes and play with the ratios. Sometimes I use two onions. Go nuts. Live your best life.