Spicy Pickled Tomato Recipe
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 Tbspn kosher salt
2 Tbspn freshly Minced Ginger
2 Tbspn crushed garlic
1 tsp turmeric
1 Tbspn yellow Mustard Seeds
1 Tbspn cracked black peppercorns
2 tsp cayenne
3/4 cup olive oil
1 Tbspn 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 mixture over vegetables that you set aside. Mix well, cover with plastic wrap, and refrigerate at least 3 days before serving.