Goan-Style Spicy Pork Sausage with Vinegar from 660 Curries by Raghavan Iyer

Ingredients

• 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika
• ¼ cup cider vinegar or malt vinegar
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems
• 1 or 2 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds)
• 1 small red onion, cut in half lengthwise and thinly sliced
• 1 teaspoon cumin seeds, ground
• 1 large tomato, cored and finely chopped
• 2 teaspoons coriander seeds, ground
• 2 tablespoons canola oil
• 4 medium-size cloves garlic, thinly sliced
• 1 teaspoon coarse kosher or sea salt
• ½ teaspoon ground turmeric