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

visit my other sites

Delicious Recipes