Known as the 'love fruit,' tomatoes are considered a natural aphrodisiac that can spice up your dinner as well as your love life! Chef LaLa shares a tantalizing recipe that will tempt your taste buds.More >>
Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles.
In a medium saucepan, bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved vegetables. Mix well, cover with plastic wrap, and refrigerate a minimum of 3 days.
* To Peel Tomatoes: Remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.
1 to 2 jalapeno chiles, stemmed, seeded if desired
1/2 yellow onion, peeled
1 cup water
1 teaspoon salt
pinch of freshly ground black pepper
Preheat the broiler. Place the tomatoes, garlic, chiles and onion on a baking tray. Tuck garlic under other vegetables to avoid blackening. Broil, turning frequently, until well charred, 15 minutes. Set aside to cool.
Transfer the roasted ingredients to a food processor fitted with the metal blade. Puree with the water until smooth. Season with the salt and pepper and serve. Store in the refrigerator 3 to 5 days or in the freezer for weeks.