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Three-Pepper Chowchow

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 15 mins
Total time 50 mins

MAKES about 3 cups

Slightly sweet, this pretty relish will transform tacos or a bowl of rice and beans.


  • 1 small yellow onion, diced
  • 1/2 cup distilled white vinegar (5% acidity)
  • 1/2 cup fresh lemon juice
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon dried crushed red pepper
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 4 banana peppers, diced
  • 1 tablespoon minced fresh thyme

How to Make It

  1. Bring first 6 ingredients and 1/2 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 5 to 10 minutes or until reduced to about 3/4 cup. Stir in peppers, and cook, stirring occasionally, 2 minutes. Remove from heat, and let stand 30 minutes. Stir in thyme. Serve immediately, or refrigerate in an airtight container up to 3 months.