Photo: Helen Norman; Styling: Carrie Purcell 
Hands-on Time
20 Mins
Total Time
50 Mins
Makes 1 1/2 cups

Blanched spring vegetables get added flavor and color with Red Pepper Chowchow. Serve leftover chowchow with cheese and crackers, ham sandwiches, or burgers.


How to Make It

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.

Ratings & Reviews

virginiak's Review

April 27, 2014