Preparation: |
| 1) |
Preheat oven to 275 degree.
|
| 2) |
Place the 4 cloves of garlic on the sheet tray and into the oven. |
| 3) |
Slow roast the garlic until slightly softened. |
| 4) |
Remove the garlic from the oven and let cool. |
| 5) |
Once the garlic has cooled remove the skins and then mince. |
| 6) |
Place a medium sauté pan on the stove over medium heat. |
| 7) |
Let the pan get hot and add 1 teaspoon soybean oil. |
| 8) |
Add the minced onion and garlic. Sauté until the onions become translucent. |
| 9) |
Remove from the heat and let cool. |
| 10) |
Place a large sauce pan filled half way with water and 2 teaspoons of salt on the stove and bring to a rolling boil. |
| 11) |
When the pot comes to a boil reduce to a simmer. |
| 12) |
Fill a large mixing bowl half way with ice and set aside. |
| 13) |
With a paring knife remove the core of the 12 plum tomatoes. Make 2 small incisions at the bottom of the tomato to form an X. |
| 14) |
Place tomatoes into pan for 5-6 seconds and remove with a slotted spoon and place in the mixing bowl with ice. |
| 15) |
Pour cold water over the tomatoes until they are submerged to stop the cooking process. |
| 16) |
Remove the tomatoes from the ice bath. |
| 17) |
With your paring knife remove the tomato skin. Cut the tomatoes in half and remove the seeds. |
| 18) |
Cut the tomatoes in a small dice. |
| 19) |
In a medium mixing bowl combine the tomatoes, garlic-onion mixture, the dried mustard, the diced pineapple and the dried pepper. Mix thoroughly. |
| 20) |
Add the cider vinegar, the pineapple juice and the kosher salt. |
| 21) |
Transfer to a non-reactive container and refrigerate. |
