Tomato Chow-Chow

Tomato Chow-Chow Recipe
Photo: Randy Mayor; Styling: Cindy Barr
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.

 

Yield:

14 servings (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

1. 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.

Note:

David Bonom,

August 2009
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