Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Tomatoes, peeled and cored
1 bn Scallions, white and green,
Sliced diagonally
5 Serrano chiles, with seeds,
Sliced diagonally
3/4 c White vinegar
1/4 c Palm or dark brown sugar
1 tb Coarse salt
2 tb Freshly grated ginger
2 tb Pureed garlic
1 tb Black or yellow mustard
Seeds
1 tb Cracked black peppercorns
1 tb Ground cumin
2 ts Cayenne pepper
1 ts Turmeric
3/4 c Olive oil

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.

Yield: 3 cups or 6 side dishes

TAMALES WORLD TOUR SHOW #WT1A12

Browse by categories