Spicy Pickled Tomatoes

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    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.




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