Ingredients

1/4 cup olive oil

　　3 cloves garlic, finely chopped

　　One 2-inch piece ginger, peeled and chopped

　　2 shallots, finely chopped

　　1/2 teaspoon chili powder

　　1 teaspoon curry powder

　　1 teaspoon ground coriander

　　2 cardamom pods

　　1 cinnamon stick

　　1 tablespoon honey

　　1 tablespoon light brown sugar

　　4 fresh tomatoes, coarsely chopped

　　1 cup canned stewed tomatoes

　　3 tablespoons white wine vinegar

　　Salt and freshly ground black pepper

　　2 tablespoons dark raisins

　　1 tablespoon cilantro, chopped

　　1 tablespoon mint, chopped

　　1 tablespoon basil leaves, chopped

　　Juice of 2 limes

　　1 jalapeño chile, seeds and ribs removed, chopped

　　

Step 1

1. Heat the olive oil in a medium skillet over medium heat. Add the garlic, ginger, shallots, chili powder, curry powder, coriander, cardamom, and cinnamon stick and cook until golden and fragrant, about 5 minutes. Add the honey and brown sugar and cook until caramelized, 2 to 3 minutes.

　　

Step 2

2. Stir in the fresh tomatoes, stewed tomatoes, and vinegar. Season with salt and pepper and simmer for 40 minutes. Remove and discard cinnamon stick.

　　

Step 3

3. Remove from the heat and stir in the raisins, cilantro, mint, basil, lime juice, and jalapeño.

　　Reprinted with permission from New American Table by Marcus Samuelson, © October 2009 John Wiley & Sons, Inc.