Spicy Tomato Relish

• 1/2 cup distilled white vinegar
• 2 1/2 tablespoons light brown sugar
• 2 1/4 teaspoons kosher salt
• 1 1/4 pounds ripe plum tomatoespeeled, seeded and cut into 3/4-inch dice
• 12 scallions, white and tender green, thinly sliced diagonally
• 5 serrano chiles, stemmed and quartered lengthwise (with seeds)
• One 1 1/2-inch piece of fresh ginger, finely julienned
• 3 garlic cloves, thinly sliced
• 1 tablespoon black or yellow mustard seeds
• 1 tablespoon cumin seeds
• 2 teaspoons cracked black peppercorns
• 1 1/2 teaspoons crushed red pepper
• 1/2 teaspoon ground turmeric
• 1/2 cup olive oil

1. In a nonreactive saucepan, heat the vinegar, sugar and salt, stirring constantly just until dissolved.
2. Remove from the heat.
3. In a medium bowl, combine the tomatoes, scallions and serranos.
4. On a plate, arrange the ginger, garlic, mustard seeds, cumin, peppercorns, crushed red pepper and turmeric.
5. In a medium saucepan, heat the oil until almost smoking.
6. Add the garlic, ginger and spices all at once and stir over moderate heat until fragrant, about 1 minute.
7. Remove from the heat and add the vinegar mixture.
8. Add the dressing to the tomatoes and scallions and let cool.
9. Cover with plastic wrap and refrigerate for at least 2 hours or up to 4 days.

white vinegar, light brown sugar, kosher salt, scallions, serrano chiles, ginger, garlic, black, cumin seeds, cracked black, red pepper, ground turmeric, olive oil

Taken from www.foodandwine.com/recipes/spicy-tomato-relish (may not work)