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Photo: Helen Norman; Styling: Carrie Purcell  

Red Pepper Chowchow

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

Southern Living APRIL 2014

  • Yield: Makes 1 1/2 cups
  • Hands-on: 20 Minutes
  • Total: 50 Minutes

Ingredients

  • 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

Preparation

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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Red Pepper Chowchow Recipe

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