PICKLED TOMATOES WITH JALAPENOS
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.
Provided by crrllssn
Categories Low Protein
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring. Remove from heat.
- 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.
- 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.
Nutrition Facts : Calories 386.4, Fat 36.5, SaturatedFat 5, Sodium 399.8, Carbohydrate 15.8, Fiber 2.2, Sugar 12.6, Protein 1.6
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