Heirloom Tomato and Chili Preserves
- 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
- 12 cup olive oil
- 1 cup cider vinegar
- 14 cup sugar
- 2 12 tablespoons kosher salt
- 14 teaspoon allspice
- 1 teaspoon Worcestershire sauce
- 12 teaspoon mustard seeds
- 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.
tomato, shallots, scotch, garlic, fresh ginger, olive oil, cider vinegar, sugar, kosher salt, allspice, worcestershire sauce, mustard seeds
Taken from www.food.com/recipe/heirloom-tomato-and-chili-preserves-425973 (may not work)