Recipe of the Week: Sun-Cooked Salsa

Sun-Cooked Salsa

Tribal Affiliation : Cherokee

Origin of Recipe : Offered by Offered by Susan Marie Smith-Kennedy …who learned this from a Family recipe

 
Ingredients

  • 2 pounds chopped fresh tomatoes
  • ½ cup chopped red or Texas onion
  • ½ pound chopped fresh tomatillos (Mexican husk tomato)
  • 1 tablespoon Red Wine Vinegar
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh basil
  • 2 tablespoons olive oil
  • 1 to 2 teaspoon(s) Goya Adobo seasoning w/ cumino (has salt)
  • ¼ teaspoon fresh ground pepper
  • ¼ teaspoon sugar

 

Directions Feel free to adjust ingredients and measurements.
Add or omit according to your personal taste/preference.
Combine all ingredients in a large jar.
Cover the jar lightly with a layer of cheesecloth, secure, and place in a sunny spot for 4 hours.