SPICY PICKLED TOMATOES
1 1/2 pounds tomatoes, peeled
1 bunch scallions,
--white and green,sliced
5 chile Peppers
3/4 cup white vinegar
1/4 cup brown sugar
1 TB kosher salt
2 TB freshly Minced Ginger
2 TB crushed garlic
1 tsp turmeric
1 TB yellow Mustard Seeds ('Rai')
1 TB cracked black peppercorns
2 tsp cayenne
3/4 cup olive oil
1 TB Cumin (Ground)
Slice tomatoes into 6-8 wedges each. Mix in a large bowl with
scallions and peppers.
In a medium saucepan bring vinegar to a boil.
Add sugar and salt, and cook until dissolved,
Remove from heat and set aside.Measure ginger, garlic, mustard seeds,
cracked peppercorns, cumin, cayenne, and turmeric onto a plate
Place near stove. In another medium saucepan, heat oil over moderate
heat until smoking lightly - not 911 Style
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 vegetables that you set aside.
Mix well, cover with plastic wrap,and refrigerate at least 3 days before serving.
(
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