MEXICAN TOMATO PICKLE

Serve this with nachos, cold meat or as a sandwich spread

1kg tomatoes,
8 cloves garlic,
3 tablespoons oil,
2 tablespoons prepared chili,
2 teaspoons ground cumin,
1 tablespoon ground coriander,
3/4 cup wine vinegar,
2 teaspoons salt.

Peel tomatoes by cutting a cross through the skin at the underside of the tomatoes and plunging them in boiling water for 2 minutes. Remove from hot water and plunge them in cold water. The skins now will come off easily. Chop tomatoes roughly and remove the core. Peel and chop garlic. Heat oil in a large saucepan and fry the prepared chili, coriander cumin and garlic for 1 minute or until the spices smell fragrant. Add tomatoes, vinegar and salt and simmer for about 1 1/2 hours or until the pickle sets. Pour into clean hot dry jars and seal when cold.

mexican tomato pickle

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SPICED BABACO SAUCE

In a heavy saucepan place,

2 small babaco cut into cubes
1 cup water
1 cup cider vinegar
1 cup sugar
1 stick cinnamon
4 whole allspice
4 whole cloves
juice of one lemon

Stir the ingredients to mix and bring to boil. Reduce heat and simmer for 20 minutes, stirring frequently. Place sauce in a cheese cloth and strain spices
Serve hot or cold with meat, game pork, lamb and poultry. Enjoy.

Spiced babaco sauce

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PICKLED GRILLED PEPPERS

10 mixed color peppers
6 cloves garlic
1 litre white vinegar
pinch cayenne pepper
1 tablespoonsalt

If you don't have the time is roasting, just follow the recipe omitting the roasting instructions.

Cut peppers in half and deseed. Place on an oven tray and grill for 10 minutes or until skins are blistered. Remove from oven and wrap in a paper towel until cool enough to handle. Remove skin and cut flesh into wedges. Crush and peel garlic. In large saucepan place garlic, cayenne pepper, vinegar, salt and bring to boil. Add peppers and cook for 5 minutes. Pack into clean, hot dry jars, making sure that peppers are covered with vinegar. Seal and store in a cool, dark place to ensure peppers retain their color. Makes about 5 cups.

pickled grilled peppers

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PEAR JAM

2kg firm pears
1kg sugar
juice of 4 lemons
1 vanilla bean
water

Peel core and chop pears. Place in a large heavy saucepan with approximately 1 cm water and juice of lemons. Add vanilla bean, cover and bring to boil. Reduce heat and let simmer uncovered until pears are soft. Remove vanilla bean and add sugar, stirring to dissolve. Return to boil and cook until mixture thikens and sets. Pure in clean, hot, dry jars and seal.

pear jam

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