Sun-Cooked Salsa

• 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

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.

tomatoes, red onion, fresh tomatillo, red wine vinegar, fresh cilantro, fresh basil, olive oil, cumin, ground pepper, sugar

Taken from www.food.com/recipe/sun-cooked-salsa-139070 (may not work)