Heirloom Tomato and Chili Preserves

1. 1

   In a clean jar, place tomatoes, shallots, chilies and set aside.

2. 2

   In a small skillet, add olive oil, garlic and ginger cook for 5 minutes over medium heat.

3. 3

   In small saucepan add the remaining ingredients and bring to a boil.

4. 4

   Combine the olive oil and vinegar mixture and pour in to the jars with the vegetables.

5. 5

   Allow to sit for 4 hours before refigerating.

6. 6

   **Best if eaten the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.