Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Whole Tomatoes; peeled |
| ½ cup | Red Onion; minced |
| 1 cup | Red Wine Vinegar |
| ½ cup | Light brown Sugar |
| 2 teaspoons | Fresh Mint; chopped |
| 1 teaspoon | Cumin; ground |
| 1 teaspoon | Coriander; ground |
| 1 teaspoon | Black Mustard Seeds |
| 1 teaspoon | Gingerroot, fresh; peeled; minced |
| 2 eaches | Garlic Cloves; minced |
| ½ teaspoon | Cayenne |
| ½ teaspoon | Sea Salt |
TOMATO MINT RELISH
[By: Tracy Pikhart Ritter] [Makes 1½ cups] Place all ingredients in a nonreactive saucepan. Bring to a boil, reduce to a simmer, and cook for 30 minutes over low heat. Cool before serving.
SERVING SIZE: 2 tablespoons
18 calories ⅕ gram fat 0 milligrams cholesterol 40 milligrams sodium From: Eat More, Weigh Less by Dean Ornish Transcribed By: S. Lefkowitz