Chow Chow the Hot Version
Get ready to ignite your taste buds with "Chow Chow the Hot Version," a Southern-inspired relish that packs a fiery punch! This bold and tangy recipe combines green tomatoes, cabbage, onions, and a colorful medley of bell and chili peppers, all steeped in a zesty blend of white vinegar, mustard seeds, turmeric, and crushed red pepper flakes. The preparation process enhances the flavors by salting the vegetables to draw out moisture before simmering them in a perfectly balanced vinegar-spice brine. Whether canned for long-term storage or enjoyed fresh, this spicy chow chow is a versatile condiment that pairs beautifully with barbecue, beans, rice, or sandwiches. Perfect for adding a peppery zing to your favorite dishes, it's a must-try for lovers of bold flavors and Southern cuisine.
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Recipe Information
Ingredients
- 6 medium Green tomatoes
- 1 head (small) Cabbage
- 2 large Onions
- 3 medium Green bell peppers
- 2 medium Red bell peppers
- 4 medium Fresh hot chili peppers (like jalapeño or serrano)
- 1 cup Coarse salt
- 2 cups Granulated sugar
- 3 cups White vinegar
- 1 tablespoon Mustard seeds
- 1 tablespoon Celery seeds
- 1 teaspoon Ground turmeric
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Black pepper
Instructions
Begin by finely chopping the green tomatoes, cabbage, onions, green bell peppers, red bell peppers, and chili peppers. Use a food processor to save time or chop by hand for a rustic texture.
Place the chopped vegetables in a large mixing bowl. Sprinkle the coarse salt over the top and mix well. Cover the bowl and let the vegetables sit for 4 to 6 hours, or overnight if possible, to draw out excess moisture.
After the salting period, rinse the vegetables thoroughly with cold water to remove the salt. Let them drain in a colander and press gently to remove any remaining water.
In a large pot, combine the sugar, white vinegar, mustard seeds, celery seeds, turmeric, crushed red pepper flakes, and black pepper. Stir well and bring the mixture to a boil over medium-high heat.
Add the drained vegetables to the pot. Stir to combine, ensuring the vegetables are coated in the vinegar-spice mixture.
Reduce the heat to medium and simmer the mixture for 30 minutes, stirring occasionally to prevent sticking. The vegetables should be tender, but still slightly crisp, and the liquid should thicken slightly.
Remove the pot from the heat. If canning, ladle the hot chow chow into sterilized jars, leaving about 1/2 inch of headspace. Process in a hot water bath for 10 minutes following safe canning guidelines.
If not canning, let the chow chow cool completely and transfer to airtight containers. Store in the refrigerator for up to 1 month.
Serve as a condiment with barbecue, beans, rice, or sandwiches for a spicy and tangy kick!
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 91436 mg | 3975% | |
| Total Carbohydrate | 534.8 g | 194% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 480.4 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4841 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
