Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Tomatoes - peeled and cored

  2. 1 Scallions, white and green - sliced diagonally

  3. 5 Serrano chiles, with seeds - sliced diagonally

  4. 3/4 cup 177ml White vinegar

  5. 1/4 cup 40g / 1.4oz Palm or dark brown sugar

  6. 1 tablespoon 15ml Coarse salt

  7. 2 tablespoons 30ml Freshly grated ginger

  8. 2 tablespoons 30ml Pureed garlic

  9. 1 tablespoon 15ml Black or yellow mustard seeds

  10. 1 tablespoon 15ml Cracked black peppercorns

  11. 1 tablespoon 15ml Ground cumin

  12. 2 teaspoons 10ml Cayenne pepper

  13. 1 teaspoon 5ml Turmeric

  14. 3/4 cup 177ml Olive oil

Instructions Jump to Ingredients ↑

  1. Recipe 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. This recipe yields 3 cups or 6 side dishes.


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