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Makes 4 cups
- 4 large Heirloom Tomatoes
- 8 tablespoons sweet chili sauce
- 1 head garlic
- 2 sweet onions ( maui onions best)
- 1 thumb fresh ginger
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar, honey, or agave
- 2 tablespoons EVVO ( extra virgin olive oil)
- Place tomatoes in frying pan w/ small amount of water . Bring to a light boil. Tomato skin will blister. Remove from heat and peel skin off. Place skinned tomatoes whole into a medium saucepan and add together the list of ingredients being sure to finely cut the garlic, onions, and ginger first. Let the ingredients cook down till reaching a chutney consistancy. Remove from stove. May be served warm w/poultry, seafood etc or may be cooled, jarred, refrigerated and used as a condiment like ketchup.
- This recipe was entered in the contest for Your Best Condiment
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