Sun-Cooked Salsa

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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Nutrient	Quantity
Total fats	31.2856 g
Protein	11.3803 g
Carbohydrates	57.8678 g
Energy	517.711 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2921 g
Water	1159.9335 g
Aspartic acid	1.3237 g
Calcium, Ca	142.1436 mg
Lutein + zeaxanthin	2554.3885 g
Fiber, total dietary	16.9088 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	4564.4486 g
Niacin	9.7825 mg
Vitamin A, RAE	424.101 g
Arginine	0.2825 g
Riboflavin	0.2855 mg
Tocopherol, beta	0.1204 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	4.1411 g
Stigmasterol	0.12 mg
Sodium, Na	54.7888 mg
Fatty acids, total saturated 16:1 undifferentiated	0.362 g
Total lipid (fat)	31.2856 g
Manganese, Mn	1.651 mg
Fructose	13.4629 g
Proline	0.16 g
Fatty acids, total saturated 16:0	3.494 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	1.9328 g
Choline, total	84.2399 mg
Sugars, total	37.3613 g
Serine	0.261 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.696 g
Vitamin B-6	0.9657 mg
Selenium, Se	1.6162 g
Ash	6.2646 g
Fatty acids, total saturated 18:1 undifferentiated	19.8898 g
Pantothenic acid	1.2893 mg
Phenylalanine	0.2753 g
Beta-sitosterol	0.08 mg
Copper, Cu	0.7869 mg
Betaine	1.0894 mg
Thiamin	0.4776 mg
Methionine	0.0588 g
Iron, Fe	4.5628 mg
Carbohydrate, by difference	57.8678 g
Phosphorus, P	336.7672 mg
Folate, total	173.8114 g
Tocopherol, gamma	1.36 mg
Lycopene	23342.0061 g
Alanine	0.2731 g
Valine	0.1908 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	4.2935 g
Glycine	0.2022 g
Carotene, alpha	940.4463 g
Glucose (dextrose)	12.9184 g
Fatty acids, total saturated 14:0	0.0034 g
Zinc, Zn	2.2574 mg
Isoleucine	0.1828 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	4.5841 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.2641 g
Tocotrienol, alpha	0.1276 mg
Vitamin A, IU	8406.5711 IU
Folate, DFE	173.8114 g
Tryptophan	0.0682 g
Vitamin C, total ascorbic acid	158.9742 mg
Phytosterols	135.902 mg
Galactose	0.0171 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.1456 g
Vitamin K (phylloquinone)	149.3774 g
Fatty acids, total saturated	4.3421 g
Histidine	0.1422 g
Fatty acids, total monounsaturated	20.3631 g
Threonine	0.2693 g
Folate, food	173.8114 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	10.9838 g
Vitamin E (alpha-tocopherol)	9.8051 mg
Magnesium, Mg	159.6319 mg
Lysine	0.2841 g
Potassium, K	2927.2411 mg
Cystine	0.0873 g
Fluoride, F	21.9419 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 teaspoon	4.5885	1.1477	0
Olive oil	2 tablespoons	238.68	0	27
Tomato	2 lbs	163.2934	35.2895	1.8144
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
cilantro	0.25 cup	0.92	0.1468	0.0208
Basil	0.25 cup	1.38	0.159	0.0384
red wine vinegar	1 tablespoon	2.831	0.0402	0
red onion	0.5 cup	32	7.472	0.08
adobo seasoning	1 teaspoon	0	0	0
tomatillo	0.5	72.5749	13.2449	2.3133