- 4
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Ingredients
- 5 medium cloves garlic, smashed, peeled and minced
- 2 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- Large pinch of cayenne pepper
- 4 teaspoons olive oil
- 2 1/4 pounds tomatoes, cored and cut into 1-inch pieces
- 1/4 cup packed chopped cilantro leaves plus additional for garnish
- 1 tablespoon white-wine vinegar
- 2 tablespoons plus 2 teaspoons fresh lemon juice
- Kosher salt
- 4 stalks celery, diced.
Preparation
Step 1
1. In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.
2. Pass the tomatoes through a food mill fitted with a large disk. Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery and 2 tablespoons water. Add more salt as desired. Refrigerate until cold.
Serve garnished with cilantro leaves.
Serves 4.