Pickled Tomatoes

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Tomatoes - peeled and cored
1		Scallions, white and green - sliced diagonally
5		Serrano chiles, with seeds - sliced diagonally
3/4 cup	177ml	White vinegar
1/4 cup	40g / 1.4oz	Palm or dark brown sugar
1 tablespoon	15ml	Coarse salt
2 tablespoons	30ml	Freshly grated ginger
2 tablespoons	30ml	Pureed garlic
1 tablespoon	15ml	Black or yellow mustard seeds
1 tablespoon	15ml	Cracked black peppercorns
1 tablespoon	15ml	Ground cumin
2 teaspoons	10ml	Cayenne pepper
1 teaspoon	5ml	Turmeric
3/4 cup	177ml	Olive oil

Recipe Instructions

Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.

In a saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.

Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another saucepan heat oil until smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.

This recipe yields 3 cups or 6 side dishes.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A12 broadcast 10-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.