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Give foods extra zip with this peppery
concoction. Use it as you would a relish or chutney.
Green Tomato 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)
- In a food processor, fitted with a metal
blade, pulse the tomatoes about 10 times. Pour the tomatoes into
a large non-aluminum saucepan.
- Add the peppers, onions, and jalapeno
to the processor and pulse the vegetables about 10 times.
- 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.
- 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.
- 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
- 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.
- Remove from the heat and cool completely.
- Strain the liquid and store in an airtight
Yield: about 1 quart.