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Category : Un-Categorizable       Region : Southwest ~ California       Rating : 4
Sun-Cooked Salsa

Contributor : Added by Administrator

Tribal Affiliation : Cherokee (born and raised in San Antonio, Texas)

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

Type of Dish : Today's Native Dishes

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Ingredients

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

Note: This is perfect to prepare alongside sun tea.


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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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