Pickled Tomatoes With Jalapenos |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is from Food and Wine. It's a side dish with immense flavor which goes well with simply grilled beef, pork or fish. Serve with crusty bread to sop up the ginger-cumin-scented tomato juices. The prep time does not include the pickling time. Ingredients:
1 cup rice vinegar |
1/4 cup light brown sugar |
1 teaspoon salt |
1 cup olive oil |
1 garlic clove, minced |
1 1/2 teaspoons fresh ginger, finely grated |
1 teaspoon mustard seeds |
1 teaspoon fresh coarse ground black pepper |
1 teaspoon ground turmeric |
1 teaspoon ground cumin |
1 pinch cayenne |
6 tomatoes, cored and cut into 6 wedges each |
4 scallions, thinly sliced |
2 jalapenos, thinly sliced into rings, seeds discarded |
Directions:
1. In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring. Remove from heat.
2. In a medium skillet, heat oil. Add garlic, ginger, mustard seeds, pepper, turmeric, cumin and cayenne and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil mix into the vinegar mixture.
3. In a large, heatproof, non-reactive bowl; combine tomatoes, scallions and jalapenos. Stir in hot pickling liquid. Let stand at room temperature for 4 hours, or refrigerate for 8 hours.
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