1. In a clean jar, place tomatoes, shallots, chilies and set aside. 2. In a small skillet, add olive oil, garlic and ginger cook for 5 minutes over medium heat. 3. In small saucepan add the remaining ingredients and bring to a boil. 4. Combine the olive oil and vinegar mixture and pour in to the jars with the vegetables. 5. Allow to sit for 4 hours before refigerating. 6. **Best if eaten the next day. ---------------------------------------------------------------------------
Nutrition
Ingredients
