Preserving Method: Refrigeration 

Makes about 2 (16 oz) pint jars

A tangy Indonesian tomato-chili condiment with spicy red peppers and garlic — possibly a long-lost cousin of the red Mexican salsa.

You will need

• 1 tsp. neutral oil
• 2 lbs cherry tomatoes, or about 5 medium sized tomatoes (4 cups chopped)
• 10 oz (275g) red chili peppers, finely chopped (1 1/4 cups)
• 4 garlic cloves, minced
• 2 inch piece of ginger, grated
• 2 large shallots minced (1 1/2 cups)
• 1/4 tsp. fenugreek seeds (optional)
• 1/2 tsp. mustard seeds
• 1/2 tsp cumin powder
• 1/3 cup bottled lime juice
• 2 Tbsp. brown sugar
• 3 tsp. salt

Directions

1. Combine garlic, shallots, fenugreek and mustard seeds in a saucepot over medium heat with 1 tsp. oil. Sautee for a few minutes until fragrant.
2. Add tomatoes, chilis, ginger and cumin, stir to combine and simmer until vegetables have softened, about 15 minutes.
3. Stir in lime juice, sugar and salt to taste.
4. Let cool to room temperature. Store in pint jars in the refrigerator up to 5 day.

Image Credit: @alysonsimplygrows