Sunday, February 12, 2012

Pickled Tomato and Avocado Salsa

This is the best mix of spicy and refreshing.  Don't worry, it looks like a lot of items, but its mostly spices you already have in the pantry.  
Here's what you need:





Dice the tomatoes, chilies and green onions and place in a bowl.




Mince the garlic, ginger and all the spices in a small bowl and set aside. (Sorry no pictures for the next couple directions.)


In a pot bring the vinegar up to a boil and add sugar and salt stirring till combined then take off heat.


In a skillet heat the oil on med high heat until it is rippling, then add the ginger, garlic and spice mixture and cook for about 1 minute stirring often.


Pour that mixture into the vinegar mixture and stir to combine.


Finally pour the vinegar mixture over your tomatoes and let cool for at least 1 hour but can go up to 4 hours.
One hour before serving, core and dice your avocados and mix into tomato mixture. 


Ingredients:
  • 1 pound medium beefsteak-type tomatoes, quartered, seeds squeezed out 
  • serrano chiles, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 1/2 cup distilled white vinegar
  • 2 1/2 tablespoons packed light or dark brown sugar 
  • 1 1/2 teaspoons kosher salt 
  • 4 teaspoons minced fresh ginger
  • 1 tablespoon minced garlic 
  • 2 teaspoons mustard powder
  • 2 teaspoons freshly cracked black pepper 
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1/2 cup extra-virgin olive oil 
  • firm-ripe avocados, cut into 3/4-in. chunks 

Directions:


  1.  In a bowl, combine tomatoes, chilies, and green onions.
  2.  In a medium saucepan over high heat, bring vinegar to a boil. Add sugar and salt and cook, stirring, until dissolved, about 1 minute. Remove from heat.
  3. Put ginger, garlic, and dry spices in a bowl.
  4. In another medium saucepan, heat olive oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute.
  5. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture
  6. Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, stir avocados into salsa and bring to room temperature.

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