Chow Chow

By lorik

Makes about 3 cups.

To double the recipe, double the amounts of all the ingredients, pulse the vegetables in step 1 in 6 batches, increase the simmering time in step 2 to about 8 minutes, and cook the mixture in a Dutch oven instead of a large saucepan.

Ingredients

• 18 ounces green tomatoes, cored and chopped coarse
• 1 cup coarsely chopped green cabbage
• 1 cup coarsely chopped green bell pepper
• 1/2 cup coarsely chopped red bell pepper
• 1/2 cup coarsely chopped onion
• 1 jalapeño chile, stemmed, seeded, and chopped coarse
• 1 1/2 tablespoons Salt
• 1/2 cup distilled white vinegar
• 1/2 cup sugar
• 1 1/4 teaspoons yellow mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper

Preparation

Step 1

1. Combine tomatoes, cabbage, bell peppers, onion, and jalapeño in bowl. Working in 3 batches, pulse vegetables in food processor until pieces measure 1/4 to 1/2 inch, 4 to 6 pulses; transfer to separate bowl. Stir in salt, cover, and refrigerate for 3 hours.

2. Transfer vegetables to colander set in sink and let drain for 20 minutes. Bring vinegar, sugar, mustard seeds, celery seeds, turmeric, and cayenne to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Off heat, stir in drained vegetables.

3. Let relish cool completely, then refrigerate until ready to serve. (Relish can be refrigerated for up to 6 months.)