Ingredients
1
/4 cup olive oil
3
cloves garlic, finely chopped
One 2-inch piece ginger, peeled and chopped
2
shallots, finely chopped
1
/2 teaspoon chili powder
1
teaspoon curry powder
1
teaspoon ground coriander
2
cardamom pods
1
cinnamon stick
1
tablespoon honey
1
tablespoon light brown sugar
4
fresh tomatoes, coarsely chopped
1
cup canned stewed tomatoes
3
tablespoons white wine vinegar
Salt and freshly ground black pepper
2
tablespoons dark raisins
1
tablespoon cilantro, chopped
1
tablespoon mint, chopped
1
tablespoon basil leaves, chopped
Juice of 2 limes
1
jalapeño chile, seeds and ribs removed, chopped
Need to make a substitution?
Preparation
Step 1
1. Heat the olive oil in a medium skillet over medium heat. Add the garlic, ginger, shallots, chili powder, curry powder, coriander, cardamom, and cinnamon stick and cook until golden and fragrant, about 5 minutes. Add the honey and brown sugar and cook until caramelized, 2 to 3 minutes.
Step 2
2. Stir in the fresh tomatoes, stewed tomatoes, and vinegar. Season with salt and pepper and simmer for 40 minutes. Remove and discard cinnamon stick.
Step 3
3. Remove from the heat and stir in the raisins, cilantro, mint, basil, lime juice, and jalapeño.
Reprinted with permission from New American Table by Marcus Samuelson, © October 2009 John Wiley & Sons, Inc.