Heirloom Tomato and Chili Preserves
- Ready In:
- 17mins
- Ingredients:
- 12
- Yields:
-
1 Jar
- Serves:
- 4
ingredients
- 1 cup small heirloom tomato, halfed
- 2 shallots, cut in to rings
- 1 -2 jalapenos or 1 scotch, bonnet- cut in to rings
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1⁄2 cup olive oil
- 1 cup cider vinegar
- 1⁄4 cup sugar
- 2 1⁄2 tablespoons kosher salt
- 1⁄4 teaspoon allspice
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon mustard seeds
directions
- In a clean jar, place tomatoes, shallots, chilies and set aside.
- In a small skillet, add olive oil, garlic and ginger cook for 5 minutes over medium heat.
- In small saucepan add the remaining ingredients and bring to a boil.
- Combine the olive oil and vinegar mixture and pour in to the jars with the vegetables.
- Allow to sit for 4 hours before refigerating.
- **Best if eaten the next day.
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RECIPE SUBMITTED BY
We love to cook and luckily our friends and family love to eat. Syl grew up in England and the Netherlands and that influence is in his recipes. We love love love Asian and Middle Eastern flavor profiles. I suspect I am a heat and spice addict.