One for the Table: Chutney recipe is a perfect complement to many dishes
1/4 teaspoon cumin
3 tablespoons red wine vinegar
1 tablespoon sucanat (or muscovado sugar or dark brown sugar)
1/2 teaspoon herbs de Provence
1/2 teaspoon Celtic sea salt
1/4 teaspoon fresh, black ground pepper
In a large stock pot, boil water.
While water is coming to a boil, remove stem and score your tomatoes. To score tomatoes, slice an "X" at the bottom end of the tomato.
Cut red pepper in half, and remove stem and seeds. Brush outside of peppers with olive oil and place, open side down, on a foil lined, rimmed baking sheet. Place under the broiler for about 10 minutes, checking every two minutes to avoid burning completely. When perfectly charred, remove from the broiler and place in a brown paper bag to steam.
After about 10 minutes, remove from the bag and peel away the skin. Rough chop the peppers and set aside.
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