Tomato Chow-Chow

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.

 

This recipe goes with Grilled Chicken Breast

Yield: 14 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 78
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 18.6g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 133mg
  • Calcium: 15mg

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. 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.
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