Sun-Cooked Salsa

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

• Ready In: 1 hr 4 mins
• Serves: 30

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.