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Contributed by: Rose Marie of 1001Recipes2Send.com Forum Ingredients:
Directions: 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 |
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