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.