4 medium heirloom tomatoes, diced
1 1/2 teaspoons of minced ginger (leave skin on)
1 clove garlic (minced)
1/2 shallot minced
1/2 teaspoon of black cardamon seeds
1 teaspoon of sesame seeds
1/2 teaspoon of turmeric
1 small lime, juiced
1 1/2 teaspoons of dark brown sugar
1 cherry pepper minced
1/2 teaspoon of salt
1/4 teaspoon of chili flakes
4 tablespoons of olive oil
In a medium saucepan, over low heat, toast the cardamon and sesame seeds until the sesame seeds turn a golden brown. Remove from sauce pan.
Over medium heat, add the olive oil, and add the cardamon and sesame seeds. Once the sesame seeds turn a deep brown, add the shallots, garlic, ginger, turmeric, cherry pepper, and red chili flakes. Cook for about 7 minutes.
Add the chopped tomatoes, stir, add the salt and brown sugar, and stir once more.
Allow the tomatoes to simmer and cook in the saucepan over medium low heat (do not cover with lid) for about 20-30 minutes, until the mixture reduces to about 1/3 of the size. Use a whisk to stir the mixture, this will help achieve a nice consistency between smooth and chunky. As the mixture thickens, taste to measure whether or not it needs more salt (if it does, add according to taste). Add the lime juice once desired consistency is achieved, and whisk once more. Remove from heat, transfer to a jar and store in the refrigerator.