Sun-Cooked Salsa

Name: Sun-Cooked Salsa
Ingredients: 2 lbs chopped fresh tomatoes; 12 cup chopped red onion; 12 lb chopped fresh tomatillo; 1 tablespoon red wine vinegar; 14 cup chopped fresh cilantro; 14 cup chopped fresh basil; 2 tablespoons olive oil; 1 -2 teaspoon goya adobo seasoning, with cumin (has salt); 14 teaspoon fresh ground pepper; 14 teaspoon sugar

10 ingredients

9 steps

Ingredients

2 lbs chopped fresh tomatoes
12 cup chopped red onion
12 lb chopped fresh tomatillo
1 tablespoon red wine vinegar
14 cup chopped fresh cilantro
14 cup chopped fresh basil
2 tablespoons olive oil
1 -2 teaspoon goya adobo seasoning, with cumin (has salt)
14 teaspoon fresh ground pepper
14 teaspoon sugar

Directions

1

This is a great recipe for the fact that it's so easy to adjust ingredients as well as amount.
2

It's all up to your personal preferances and tastes.
3

Combine all ingredients in a large jar.
4

Cover the jar lightly with a layer of cheesecloth, secure, and place in a sunny spot for 4 hours.
5

Enjoy!
6

And don't forget to refridgerate the left overs.
7

Note: I'm guestimating the serving size.
8

We always just made it and never bothered to try and figure any of that out.
9

:D.