Inspired by Karlyn’s Response Tweet when I asked: “What can I do with all of these green tomatoes?”
“Make Green Tomato Chow!” she twirped back! What in the world is that? Of course I had to investigate. There are as many versions for green tomato chow – or chow chow – as there are for chocolate cake. Hundreds. Thousands. I had a lot of green tomatoes. I decided to make two kinds: Karlyn’s and Emeril’s. This one is Emeril’s, kind of. Better than his: healthier. Much less sugar.
Look at that fall treasure chest of garden jeweltones below! Oh, my! The aroma was just as intoxicating as the colour. I decided that I had better do this batch outdoors as the kitchen could not take another round of abuse.
Taking my cue from Nadia and Carmella, I just cooked the veggies until they were barely done. Done, but still with a crunch. Fresh and still vibrant. I thought there was not going to be enough liquid for this recipe, but look, suddenly, we have ample liquid.
Packing into the jars and then processing the chow chow produced a light sweet and sour tasting relish that is absolutely delicious on hamburgers and sandwiches. Not that I ever ate relish on hamburgers or sandwiches, but I do now. It really makes a difference when you make it yourself, you know what is in it and how good it is for you. I reduced the sugar in this recipe by so much and it is mighty tasty. To us.
Green Tomato Chow Chow: Sweet and Sour Relish
Ingredients
- Ingredients for the Chow Chow:
- 10 pounds of green tomatoes , chopped
- 3 cups red bell peppers , seeded and chopped
- 3 cups yellow bell peppers , seeded and chopped
- 3 cups orange bell peppers , seeded and chopped
- 3 cups onions , chopped 1 1/2more needed
- 3 fresh jalapenos , stemmed and diced (I did only 1 1/2 and the recipe could definitely use all 3 would not be hot)
- 1 quart Pickling Liquid (recipe follows)
Ingredients for the Pickling Liquid:
- 3 cups distilled white vinegar
- 1 cup water
- 1 ½ cup sugar
- 1/4 c salt
- 1 ½ teaspoons whole allspice
- 1 (3-inch) cinnamon stick
- 1 ½ teaspoons celery seed
- 1 ½ teaspoons mustard seeds
- 1 ½ teaspoons whole black peppercorns
Instructions
Instructions for the Chow Chow:
- Pulse the chopped tomatoes in a food processor (I did not do this until just before canning them, after they were cooked, and then only did a little pulse); place in a non-reactive heavy pan
- Add the peppers, onions, and jalapeno to the processor and pulse until desired consistency; add the mixture to the tomatoes
- Stir in the pickling liquid
- Over high heat, bring the mixture to a boil
- Reduce the heat to medium and simmer for 15-20 minutes
- Remove from the heat and (this is when I pulsed it a little bit to get the size I liked) spoon into 4 250ml preserving jars, filling the mixture to within 1/2-inch of the top
- With a clean damp towel, wipe the rim and fit with a hot lid; screw on the metal ring until snug (not too tight)
- Process in a hot water bath for 15 minutes; using tongs, remove jars, place on towel; cool
- Test the seals; tighten the rings and store in a cool dark place
- Age for 2 weeks before using (whoops, didn’t do this, either!)
Instructions for the Pickling Liquid
- Place all of the ingredients in a nonreactive saucepan, over high heat; bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes
- Remove from the heat and cool completely; strain the liquid and store in an airtight container
Wow Val, that looks delicious!
We will miss you and Vanja at Thanksgiving dinner tomorrow. I am very excited to go to Ragan’s. I just talked to her and told her it would be her first turkey meal of many. She sounds so happy!
I miss and love you!
Your “favorite” sister, Judy oxox 🙂
Judy!
So glad to hear that Ragan is actually making the turkey dinner. Wonderful of her. This is the first time in my life I cannot recall doing it and as it isn’t “Thanksgivingy” at all here, haven’t missed it – but am sure when we get home it will be in the throws of the snowy season and warm harvest food will be sorely missed.
XOXO
Valerie
Such a Southern treat!
So there I was, prepping 10 *pounds* of green tomatoes, thinking “this is *never* going to fit into even the largest of my large pans”. I recalled that there had been some discussion about yield on one of the versions of Emeril’s recipe, but this was way beyond that. I found a version of Emeril’s that looked a bit more reasonable, with the only real difference being “1 dozen green tomatoes, cored and quartered (3 1/2 pounds)”.
So is it 10 pounds or 10-12tomatoes? My largest pot also won’t hold all these veges.
Hi Wendy,
I used a large stock pot – oversized.
10 pounds of tomatoes, as in the recipe.
🙂
Valerie
Hi there, I think something might have gone wrong with the ingredients in the pickling liquid section, I’m having a bit of a hard time making them out. E.g. 1½Â
Randal,
I have corrected the recipe. Thanks for letting me know.
🙂
Valerie
10 lbs. of Green Tomatoes is approx. a level 11 qt. basket.
Thanks, Carl!
Tightly screwing down the band of the canning lid can make the seal fail during the canning process. The ring should only be tightened down “fingertip” tight.
Hi Donna
Thank you, I think it’s a matter of semantics – as I have no clue what “fingertip tight” is (insert grin) – but absolutely! Good point. It should be just tight. Not super tight. Thank you!
🙂
Valerie