Recipe By : Nancy Jordan, Yankee Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Baldassari Condiments And Preserves
Posted To Mastercook Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Brown Sugar -- Packed
1/2 Cup Granulated Sugar
1 Cup Cider Vinegar
6 Tablespoons Fresh Ginger -- Chopped
2 Cloves Garlic -- Minced
1 1/4 Teaspoons Salt
8 Medium Tomatoes -- (3 Pounds)
4 Ounces Chili Peppers (Roasted, Peeled) ** -- In Small Dice
** Use canned chilis if preferred.
Combine sugars, vinegar, ginger, garlic and salt in a large non-reactive
sauce pan and cook over low heat, stirring occasionally, for 15 minutes.
Peel, seed and coarsely chop the tomatoes. Add them and the peppers to
vinegar mixture and simmer over low heat, stirring occasionally until
tomatoes are translucent but sitll chunky and there is just a bit of thick
syrup around them, about 1 1/2 hours. If there is sitll too much liquid
when tomatoes are done, strain into a separate pan and boil to a thick
syrup before recombining with the solids.
Makes 2 pints.
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NOTES : Works as a dip with vegetables or crackers or along side roast
meats and poultry. It keeps in the refrigerator for months, an important
quality for Nancy, who no longer does any canning.
