The term “chow chow” can have several different meanings. But today, I am going to be referring to the popular Southern American relish dish. And because I like to add chile peppers to everything, I am making a spicy chow chow relish.
There are many different varieties of chow chow, and many of them include green tomatoes. I decided to adapt the recipe to something that could be made year round, and not just when tomatoes are in season. I used a combination of shredded cabbage, onions, bell peppers and jalapeno peppers.
I also happened to have a head of beautiful purple cabbage, so I decided to use it in this recipe. The colors were gorgeous!
If you don’t like things spicy, you can omit the jalapenos… but they really do add a nice element of heat.
Spicy Chow Chow Relish
Makes 3 cups of spicy chow chow relish in about 25 minutes
- 2 cups finely shredded cabbage
- 1 large onion, cut into thin strips
- 1 bell pepper, stem and seeds removed, cut into thin strips
- 2 jalapenos, cut into thin slices (optional)
- 1 cup vinegar
- 3/4 cup cane sugar
- 1 tsp turmeric
- 1 tsp celery salt
- 1 tsp mustard seeds
- 1/4 tsp ground ginger
Combine all ingredients in a pan over medium-high heat. Bring to a boil, and reduce heat to medium. Allow to simmer for 15 – 20 minutes, then transfer to a clean glass jar. Once cool, store in a refrigerator.
You could also can this spicy chow chow relish, (here are a bunch of different canned versions), but I am always a little apprehensive canning, so I tend to make smaller batches of things that will keep in the refrigerator a while. My refrigerator pickles are pretty tasty too, if you’re looking for more recipes!
If you keep this spicy chow chow in the fridge, it should keep about a month, but as with everything, always use your best judgement and consult your sniffer before eating anything.
Hot pinto beans on a cold day. Incredible flavor.