Free Recipe Pickled Tomatoes 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Tomatoes 2 Recipe
1-1/2 lb Tomatoes; peeled and cored
1 bn Scallions (white & 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
Pickled Tomatoes 2 Preparation
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 c.1997, M.S. Milliken & S. Feniger TAMALES WORLD TOUR SHOW #WT1A12 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997
Cooking Temperature:
Recipe Serves: 6
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