Posted by CookinMom May 29, 2001

Source: Executive Chef Brandon Miller, Stokes Adobe, Monterey, California

Yield: 1 gallon

2 cups granulated sugar
1 cup sherry vinegar
1 cup red wine vinegar
1/2 pod star anise
2 bay leaves
1 whole clove
1 tablespoon whole coriander
1 teaspoon chile flakes
1 teaspoon Spanish paprika
1 tablespoon whole coriander seeds
20 large or 30 medium green tomatoes, chopped
1 tablespoon salt

In heavy pot, combine sugar, both vinegars and seasonings. Heat to boil.

Add tomatoes and simmer 1 hour, until thick. Pass mixture through food mill; pack and seal in jelly jars.