| Level: | Easy |
| Total: | 3 days |
| Prep: | 3 days |
| Yield: | 3 cups or 6 side dishes |
Ingredients
- 1 1/2 pounds tomatoes, peeled and cored
- 1 bunch scallions, white and green, sliced diagonally
- 5 serrano chiles, with seeds, sliced diagonally
- 3/4 cup white vinegar
- 1/4 cup palm or dark brown sugar
- 1 tablespoon coarse salt
- 2 tablespoons freshly grated ginger
- 2 tablespoons pureed garlic
- 1 tablespoon black or yellow mustard seeds
- 1 tablespoon cracked black peppercorns
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- 1 teaspoon turmeric
- 3/4 cup olive oil
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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 237 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 365 mg |
Reviews
This recipe is fantastic. Although I think the name should be changed to “Spicy Tomato Relish”.
There is one thing wrong with it and that is that it makes such a small amount. I followed the recipe except I used whole pink pepper corns instead of black cracked pepper corns. It is spicy and rich. You can eat it as is or put it on almost anything. I had my canning supplies out so I canned two pints and I am enjoying the rest.
There is one thing wrong with it and that is that it makes such a small amount. I followed the recipe except I used whole pink pepper corns instead of black cracked pepper corns. It is spicy and rich. You can eat it as is or put it on almost anything. I had my canning supplies out so I canned two pints and I am enjoying the rest.