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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup olive oil |
3 cloves garlic, finely chopped |
one 2-inch piece ginger, peeled and chopped |
2 shallots, finely chopped |
1/2 teaspoon chili powder |
1 teaspoon curry powder |
1 teaspoon ground coriander |
2 cardamom pods |
1 cinnamon stick |
1 tablespoon honey |
1 tablespoon light brown sugar |
4 fresh tomatoes, coarsely chopped |
1 cup canned stewed tomatoes |
3 tablespoons white wine vinegar |
salt and freshly ground black pepper |
2 tablespoons dark raisins |
1 tablespoon cilantro, chopped |
1 tablespoon mint, chopped |
1 tablespoon basil leaves, chopped |
juice of 2 limes |
1 jalapeño chile, seeds and ribs removed, chopped |
Directions:
1. 1. Heat the olive oil in a medium skillet over medium heat. Add the garlic, ginger, shallots, chili powder, curry powder, coriander, cardamom, and cinnamon stick and cook until golden and fragrant, about 5 minutes. Add the honey and brown sugar and cook until caramelized, 2 to 3 minutes.
2. 2. Stir in the fresh tomatoes, stewed tomatoes, and vinegar. Season with salt and pepper and simmer for 40 minutes. Remove and discard cinnamon stick.
3. 3. Remove from the heat and stir in the raisins, cilantro, mint, basil, lime juice, and jalapeño.
4. From New American Table by Marcus Samuelsson with Heidi Sacko Walters. Photography by Paul Brissman. Copyright © 2009 by Marcus Samuelsson. Published by John Wiley & Sons, Inc.
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