[CH] =?iso-8859-1?Q?Re=3A_=5BCH=5D_Pickled_Farm-Stand_Tomatoes_with_Jalape=F1o?=

Rael64 (z42dkm@yahoo.com)
Mon, 4 Aug 2008 07:42:06 -0700 (PDT) 

It actually sounds good to me, so I suppose I'm having trouble pin-pointing what you don't like.  The spices are common to many cuisines; this recipe reads (quite generally said) "Indian" as in India.

You could dismiss all of the spices (basically, everything other than the salt and oil) and use a good curry powder (no green onion either), but I'm not sure if the result would be that different.

You might try adding to what the recipe calls for, say, some cardamom, or go for the sweet and add some cinnamon, maybe some cloves.  I'm not sure if these spices need to be cooked per instructions; just add to the hot mixture off-heat.

You could sub sushi seasoning/Marin for the vinegar and brown sugar (although that's essentially what is created: sweet vinegar).

If it's a matter of not liking one/some ingredient though, just leave it out! But...if you haven't made the recipe, er, not to what? nag? be an arse? well, whatever I may be... *make* the recipe and see how it tastes!  You just might like it as is.

Personally, while I like cumin, I often find it too dominating a spice.  If you pull it, the ginger and garlic will probably dominate.  If that's too blunt, do something weird like adding some citrus, which should flavor the tomatoes in some (unknown) way.

Could be really gross too :)

Peace, Hendrix, and Chiles.......
Rael-o-rama
64




--- On Sun, 8/3/08, Linda Hutchinson <lipant@sympatico.ca> wrote:

> From: Linda Hutchinson <lipant@sympatico.ca>
> Subject: [CH] Pickled Farm-Stand Tomatoes with Jalapeños
> To: chile-heads@globalgarden.com
> Date: Sunday, August 3, 2008, 9:30 PM
> I have been looking at this in the magazine for ages, not
> sure why but I 
> don't really like the seasonings.  Does anyone have any
> suggestions? 
> Something is not quite right.  Linda
> 
> © Lucy Schaeffer
> 
> Pickled Farm-Stand Tomatoes with Jalapeños
> 
> 
> 1 cup rice vinegar
> 1/4 cup light brown sugar
> 1 teaspoon salt
> 1 cup extra-virgin olive oil
> 1 garlic clove, minced
> 1 1/2 teaspoons finely grated fresh ginger
> 1 teaspoon mustard seeds
> 1 teaspoon coarsely ground black pepper
> 1 teaspoon ground turmeric
> 1 teaspoon ground cumin
> Pinch of cayenne pepper
> 6 tomatoes (1 1/2 pounds), each cut into 6 wedges
> 4 scallions, white and tender green parts only, thinly
> sliced
> 2 jalapeños, thinly sliced into rings and seeded
> 
> directions
> In a medium saucepan, bring the vinegar, brown sugar and
> salt to a boil, 
> stirring. Remove from the heat.
> In a medium skillet, heat the oil. Add the garlic, grated
> ginger, mustard 
> seeds, black pepper, turmeric, ground cumin and cayenne
> pepper and cook over 
> low heat until fragrant, about 2 minutes. Carefully pour
> the hot oil into 
> the vinegar mixture.
> In a large heatproof bowl, combine the tomatoes, scallions
> and jalapeños. 
> Stir in the hot pickling liquid and let stand at room
> temperature for 4 
> hours or refrigerate for 8 hours, then serve.
> 
> 
> 
> Recipe by Brian McBride
> 
> This recipe originally appeared in Food and Wine, August,
> 2008.
> 
> 
> 
> ~~~~
> Linda
> ~~~~
> The trouble with life is, you're half way through it
> before you realize it's 
> a 'do it yourself' thing.