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Red Pepper Chowchow

Photo: Helen Norman; Styling: Carrie Purcell


Hands-on time 20 mins
Total time 50 mins
Yield Makes 1 1/2 cups
Blanched spring vegetables get added flavor and color with Red Pepper Chowchow. Serve leftover chowchow with cheese and crackers, ham sandwiches, or burgers. 


  • 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

How to Make It

  1. 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.