Chow Chow
Chow Chow is a condiment that dates back to the late 1770s in England. Chow Chow has a depth of flavor as rich as its history. In some culinary circles Chow Chow is often confused with relish, but it uses different vegetables than typical relish. With a base of fresh, green tomatoes, red and green peppers, and a mixture of spices and sugar, it’s the perfect way to use the end of the summer’s bounty. My version is a Southern one, inspired by both my grandmother’s family recipe and Chef Mashama Bailey’s recipe.
My Grandmother always kept a jar on her kitchen table right next to her salt and pepper shakers. ready to be scooped onto a bowl of pinto beans. My favorite way to eat Chow Chow is on a grilled hot dog or bratwurst with mustard. My version adds in tomatillos. This secret ingredient gives the recipe a delicious tart flavor that is a nice contrast to the sweetness from the sugar and nutmeg.
INGREDIENTS
6 green tomatoes
6 tomatillos
2 jalapeño peppers, seeded and chopped
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeds and chopped
1 teaspoon kosher salt
1 tablespoon whole mustard seed
1/2 tablespoon whole fennel seeds
1/2 teaspoon turmeric
1/4 teaspoon ground nutmeg
1/2 tablespoon whole black peppercorns
1 cup cider vinegar
DIRECTIONS
Place chopped vegetables in a large bowl, add salt and stir. Cover bowl with a kitchen towel and marinate overnight to release the liquids.
Place a colander into a separate bowl. Add the vegetables to the colander and gently press to release the liquids into the bowl.
Remove vegetables from colander to another bowl, set aside.
Place vegetable liquid in measuring cup. Two cups is needed. Add water to make two cups, if necessary.
Heat a cast iron skillet over medium heat and toast seeds, nutmeg and peppercorns for 2 minutes or until they become fragrant. Take off heat and set aside.
In a medium saucepan, add vinegar and 2 cups of reserved vegetable liquid, bring to a boil.
Stir in sugar until dissolve.
Add toasted seeds, nutmeg, and peppercorns to the liquid, and lower temperature to medium low. Simmer for 5 minutes. Mixture will reduce in volume. Pour liquid over marinated vegetables.
Cool to room temperature, place in jars and refrigerate for up to 5 days.
To preserve, ladle vegetables into sterilized jars, seal, and process in a water bath for 10 minutes.
Remove from water bath and and wait for tops to pop. Cool overnight and store for up to 12 months.
Yields: 12-1/2 pint jars
