Photo: Helen Norman; Styling: Carrie Purcell
Blanched spring vegetables get added flavor and color with Red Pepper Chowchow. Serve leftover chowchow with cheese and crackers, ham sandwiches, or burgers.
Makes 1 1/2 cups
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3 red bell peppers, chopped
1/2 medium-size sweet onion, chopped
3 garlic cloves, finely chopped
1/3 cup olive oil
1/4 cup white wine vinegar
1 1/4 teaspoons kosher salt
1/2 teaspoon dried crushed red pepper
1/2 teaspoon orange zest
Hands-on: 20 Minutes
Total: 50 Minutes
Sauté first 3 ingredients in hot oil in a large skillet 6 to 7 minutes or until tender. Add vinegar and next 3 ingredients to skillet, and sauté 2 minutes. Cool completely (30 minutes). Serve immediately, or refrigerate up to 1 week.