Give foods extra zip with this peppery concoction. Use it as you would a relish or chutney.

Green Tomato Chow Chow

1 dozen green tomatoes, cored and quartered
3 medium green bell peppers, seeded and chopped
3 medium red bell peppers, seeded and chopped
3 medium yellow peppers, seeded and chopped
3 medium onions, peeled and quartered
1 cup fresh jalapenos, stemmed and chopped
1 quart Pickling Liquid (recipe follows)

1. In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a large non-aluminum saucepan.
2. Add the peppers, onions, and jalapeno to the processor and pulse the vegetables about 10 times.
3. 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 20 minutes.
4. Remove from the heat and spoon into 6 (half-pint) sterilized 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. Tightly screw on the metal ring.
5. Process in a hot water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool dark place. Let age for 2 weeks before serving.

Yield: 6 half pints.

Pickling Liquid:

3 cups distilled white vinegar
1 cup water
2 1/2 cups granulated sugar
1/4 cup salt
1 1/2 teaspoons whole allspice
1 (3-inch) cinnamon stick
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons whole black pepper corns

1. Place all of the ingredients in a non-aluminum saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes.
2. Remove from the heat and cool completely.
3. Strain the liquid and store in an airtight container.

Yield: about 1 quart.