Tomato Chow-Chow
Chow-chow is a traditional Southern relish of summer vegetables cooked in a vinegar mixture. Serve with beans, field peas, ham, grilled chicken, or hamburgers. Or try it over grilled turkey bratwurst, with a side of baked chips. This chow-chow will keep in the refrigerator for up to three weeks; it grows tastier with time.
Ingredients
- 1 1/2 cups white vinegar
- 1 cup sugar
- 12 black peppercorns
- 6 whole allspice
- 1 (3-inch) cinnamon stick
- 4 cups chopped seeded tomato (about 1 1/2 pounds)
- 2 cups chopped green cabbage
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 1/2 cup chopped celery
- 3/4 teaspoon salt
- 1 serrano chile, minced
Nutrition Information
- calories 78
- fat 0.2 g
- satfat 0.0 g
- monofat 0.0 g
- polyfat 0.1 g
- protein 0.8 g
- carbohydrate 18.6 g
- fiber 1.3 g
- cholesterol 0.0 mg
- iron 0.3 mg
- sodium 133 mg
- calcium 15 mg
How to Make It
-
Combine first 5 ingredients in a large saucepan; bring to a boil. Cook 1 minute. Add tomato and remaining ingredients; bring to a boil. Cook 20 minutes, stirring occasionally. Cool to room temperature; discard cinnamon. Place tomato mixture in a medium bowl; cover and chill.
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