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Prep Time: 60 Minutes Cook Time: 4 Minutes |
Ready In: 64 Minutes Servings: 30 |
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I got this from my Grandfather, who was part Cherokee. I don't know if it was a traditional tribal dish or it's just one he like a lot. I know that it does taste great. Make a jug of sun tea at the same time and you're on your way to a great meal. Ingredients:
2 lbs chopped fresh tomatoes |
1/2 cup chopped red onion |
1/2 lb chopped fresh tomatillo |
1 tablespoon red wine vinegar |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh basil |
2 tablespoons olive oil |
1 -2 teaspoon goya adobo seasoning, with cumin (has salt) |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon sugar |
Directions:
1. This is a great recipe for the fact that it's so easy to adjust ingredients as well as amount. It's all up to your personal preferances and tastes.
2. Combine all ingredients in a large jar.
3. Cover the jar lightly with a layer of cheesecloth, secure, and place in a sunny spot for 4 hours.
4. Enjoy! And don't forget to refridgerate the left overs.
5. Note: I'm guestimating the serving size. We always just made it and never bothered to try and figure any of that out. :D.
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