Contributed by: Rose Marie of 1001Recipes2Send.com Forum
- 1 1/2 pounds tomatoes, peeled
- 1 bunch scallions, white and green, sliced
- 3-5 serrano chiles, with seeds, sliced
- 3/4 cup white vinegar
- 1/4 cup brown sugar
- 1 TB coarse salt
- 2 TB freshly grated ginger
- 2 TB puréed garlic
- 1 TB black or yellow mustard seeds
- 1 TB cracked black peppercorns
- 1 TB ground cumin
- 2 tsp cayenne
- 1 tsp turmeric
- 3/4 cup olive oil
Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.
In a medium 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 medium saucepan, heat oil over moderate heat 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.
Serving Size: Makes 3 Cups