1/5 kg of tomatoes, peeled and seeded, cut into 3 cm pieces
400 g of white onions, finely chopped
3/4 cup of sugar
3/4 cup of white wine vinegar
1/3 cup of fresh ginger, peeled and minced
3 finger peppers, seeded and chopped
1 1/2 teaspoons of salt
1/5 kg of tomatoes, peeled and seeded, cut into 3 cm pieces
400 g of white onions, finely chopped
3/4 cup of sugar
3/4 cup of white wine vinegar
1/3 cup of fresh ginger, peeled and minced
3 finger peppers, seeded and chopped
1 1/2 teaspoons of salt
In a 6-liter pot, combine the tomatoes, onions, and sugar
Let it sit for two hours, stirring occasionally
Add the vinegar, ginger, pepper, and salt
Bring to a boil and simmer slowly, stirring occasionally, for 10 minutes
Remove the scum with a skimmer
Boil the remaining liquid in the pot for 10 minutes
Add the solids again and cook for an additional 5 minutes
Pack into sterilized jars, leaving 0.5 cm of headspace
Beat on a flat surface to remove air bubbles
Close the jars
Place in a pot and add enough water to exceed the jars by 5 cm
Bring to a boil, cover, and simmer for 10 minutes
Remove with a slotted spoon and place on a folded cloth
Let it cool
Store in a cool, dark place
Serves as an accompaniment to meats, grilled chicken or churrasco
Yield: 4 1/2 cups
Total caloric value: 959 cal.
