Prep 1 hr
Cook 4 mins
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. Posted for Zaar World Tour 05
- 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
- 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.
- 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.
- Enjoy! And don't forget to refridgerate the left overs.
- Note: I'm guestimating the serving size. We always just made it and never bothered to try and figure any of that out. :D.