Green Tomato Chowchow
By MooK
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Ingredients
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 tablespoon celery seed
- 1 tablespoon dry mustard
- 1 tablespoon mustard seed
- 1 tablespoon kosher salt
- 1 tablespoon ground turmeric
- 4 bay leaves
- 1 pound tomatillos, husks removed, washed and cut into wedges
- 1 pound green tomatoes, cut into1/2-inch dice
- 5 cloves garlic, roughly chopped
- 2 jalapenos, seeded, deveined and minced
- 2 red bell peppers, seeded, deveined and cut into 1/4-inch dice
- 1 large Vidalia onion, cut into 1/4-inch dice
- 1/3 medium head cabbage, chopped
Details
Preparation
Step 1
Combine the cider vinegar, sugar, celery seed, dry mustard, mustard seed, salt, turmeric and bay leaves in a heavy-bottomed pot over medium-high heat. Bring to a boil, then immediately lower to a simmer and cook for 5 to 10 minutes to extract all the flavors of the spices. Bring the liquid back to a boil and add the tomatillos, green tomatoes, garlic, jalapenos, red peppers, onions and cabbage. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are fully softened, 20 to 25 minutes. Remove the chowchow to a bowl and let cool. Refrigerate, covered, for up to 1 month.
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