Pickled Tomatoes

Name: Pickled Tomatoes
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

14 ingredients

11 steps

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

Directions

1

Slice tomatoes into 6 wedges each.
2

Reserve in a large bowl with scallions and serrano chiles.
3

In a saucepan bring vinegar to a boil.
4

Add sugar and salt, and cook until dissolved, about 1 minute.
5

Remove from heat and reserve.
6

Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove.
7

In another saucepan heat oil until smoking.
8

Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes.
9

Remove from heat and stir in vinegar mixture.
10

Immediately pour over reserved vegetables.
11

Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.