Red Pepper Chowchow

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.


This recipe goes with Asparagus with Red Pepper Chowchow

Yield: Makes 1 1/2 cups
Recipe from Southern Living

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Recipe Time

Hands On: 20 Minutes
Total: 50 Minutes


  • 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


  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.
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