Chef Brian McBride
Blue Duck Tavern, Washington, D.C.
Yield: Makes 6 servings
Large ripe tomatoes, cored, cut in 6 wedges each 6
Jalapeno peppers, cut in thin rings 2
Green onions, white part only, thinly sliced on bias 4
Rice wine vinegar 1 cup
Brown sugar 1/4 cup
Salt 1 tsp.
Olive oil 1 cup
Fresh ginger, minced 1-1/2 tsp.
Garlic, minced 1 tsp.
Ground turmeric 1 tsp.
Ground cumin 1 tsp.
Mustard seeds 1 tsp.
Cracked black pepper 1 tsp.
Cayenne pepper 1/8 tsp.
Combine tomatoes, jalapenos and green onions in nonreactive bowl; set aside.
Combine vinegar, brown sugar and salt in small saucepan; heat to boil, stirring until sugar dissolves. Set aside off heat.
Place oil in a saute pan and heat to medium hot. Add ginger, garlic, turmeric, cumin, mustard seeds, black pepper and cayenne pepper. Cook, stirring constantly so mixture does not brown, until fragrant, 2 to 3 minutes.
Stir oil mixture into vinegar mixture then pour over tomatoes. Cool to room temperature then refrigerate at least 6 hours but as long as several days before serving.