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Source: Executive Chef Brandon Miller, Stokes Adobe, Monterey, California
Yield: 1 gallon
2 cups granulated sugar
1 cup sherry vinegar
1 cup red wine vinegar
1/2 pod star anise
2 bay leaves
1 whole clove
1 tablespoon whole coriander
1 teaspoon chile flakes
1 teaspoon Spanish paprika
1 tablespoon whole coriander seeds
20 large or 30 medium green tomatoes, chopped
1 tablespoon salt
In heavy pot, combine sugar, both vinegars and seasonings. Heat to boil.
Add tomatoes and simmer 1 hour, until thick. Pass mixture through food mill; pack and seal in jelly jars.
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