Slice green tomatoes and toss with vinegar, McCormick Culinary® Sea Salt and McCormick Culinary® Pure Ground Black Pepper. Let sit for 10 minutes.
Dip tomatoes in flour, coating completely, and knocking off any excess flour. Dip tomatoes in buttermilk and then peppered cornmeal.
Fry tomatoes until golden brown and place on drying rack.
Season to taste with McCormick Culinary® Ground Chipotle Chili Powder and McCormick Culinary® Sea Salt. Stack Fried Pickled Green Tomatoes on a place and drizzle with Black Pepper Gastrique then serve.
Ingredients
1 1/2 tbsp McCormick Culinary® Black Pepper, Ground
