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Southeast Asian Pickled Tomato

Featured in the Honolulu Star-Advertiser on January 2, 2019.

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Ingredients:

Southeast Asian Pickled Tomato

  • 1 pound large cherry tomatoes, 3/4th ripened (may use firm half ripe regular-sized tomatoes if not available)
  • 1/4 cup vinegar
  • 2 tablespoons fresh citrus juice (lemon, lime or orange
  • 1 clove garlic, minced
  • 1 stalk green onion, cut into 1/4-inch pieces
  • 1 tablespoon diced, shallot or red or yellow onion
  • 1 teaspoon sugar
  • 3 tablespoons fish sauce
  • 6 mint leaves, crushed
  • 1 Hawaiian chili pepper, bruised

Directions:

  1. Cut tomatoes in half and put into a large bowl.
  2. Add rest of ingredients and mix well.
  3. Cover and let flavors marry in refrigerator until serving time.

Makes 20 1-ounce servings.

Tip: To heighten flavor and color, add unpeeled, cubed Japanese cucumbers and some fresh dill sprigs.

Tip: For best flavor, let this pickle sit for a few hours or until the next day. The combination of sweet, sour, salty, spicy and minty is a refreshing complement to a heavy meal. Large cherry tomatoes work best but if using regular-sized tomatoes, be sure the fruit is firm and not mushy.

Approximate Nutrient Analysis per 1-ounce serving:
10 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 250 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 0 g protein

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