Sun-Cooked Salsa Recipe

Name: Sun-Cooked Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chopped fresh tomatoes; ½ cup chopped red onion; 12 lb chopped fresh tomatillo; 1 tablespoon red wine vinegar; ¼ cup chopped fresh cilantro; ¼ cup chopped fresh basil; 2 tablespoons olive oil; 1 -2 teaspoon goya adobo seasoning, with cumin (has salt); ¼ teaspoon fresh ground pepper; ¼ teaspoon sugar

Servings: persons

2 lbs chopped fresh tomatoes
½ cup chopped red onion
12 lb chopped fresh tomatillo
1 tablespoon red wine vinegar
¼ cup chopped fresh cilantro
¼ cup chopped fresh basil
2 tablespoons olive oil
1 -2 teaspoon goya adobo seasoning, with cumin (has salt)
¼ teaspoon fresh ground pepper
¼ 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.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs chopped fresh tomatoes, ½ cup chopped red onion, 12 lb chopped fresh tomatillo, 1 tablespoon red wine vinegar, and more.

Yes, Sun-Cooked Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sun-Cooked Salsa

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