Sweet and Spicy Chow-Chow

What You Need:

  • 4 pounds red bell peppers, cut into 1/4-inch dice
  • 3 pounds green tomatoes, cut into 1/4-inch dice
  • 4 pounds sweet onions, cut into 1/4-inch dice
  • 1/2 cup jalepenos seeded and diced
  • One 3 1/4-pound head of green cabbage, cored and finely chopped
  • 1/2 cup kosher salt
  • 6 cups sugar
  • 4 cups cider vinegar
  • 2 cups water
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon dry mustard
  • 1 tablespoon crushed red pepper
  • 1 tablespoon celery seeds
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons turmeric
  • 1 tablespoon minced garlic

How to Make It:

In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a bowl. Add the peppers, onions, and jalapeno to the processor and pulse the vegetables for about 10 times. Add the mixture to the tomatoes. In a large, heavy pot, bring the sugar, vinegar and water to a boil. Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well. Add the vegetables and bring to a boil. Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour. Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings. To process, simmer the jars at 180° for 30 minutes and monitor the water temperature with a thermometer. Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year. Refrigerate after opening.


Recipe adapted from Linton Hopkins at http://www.foodandwine.com