Chowchow
Credit: Todd Coleman
1 1⁄2 lbs. green tomatoes, cored
and finely chopped
1 medium yellow onion, finely chopped
1 rib celery, finely chopped
1⁄2 green bell pepper, cored, seeded,
and finely chopped
1⁄2 red bell pepper, cored, seeded,
and finely chopped
2 tbsp. kosher salt
1⁄2 cup sugar
1⁄3 cup distilled white vinegar
1 1⁄2 tsp. dry mustard
1 1⁄2 tsp. yellow mustard seeds
1 tsp. celery seeds
1 tsp. crushed red chile flakes
1⁄4 tsp. ground coriander
1. Toss tomatoes, onions, celery, and peppers in a large bowl with salt; cover with plastic wrap and let sit at room temperature for 4 hours or overnight. Transfer vegetables to a sieve and press to extract excess juices; discard juices.
2. Transfer vegetables to a 6-qt. saucepan and add remaining ingredients. Cover, bring mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are very soft, about 2 1⁄2 hours. Transfer relish to a jar and let cool. Cover and refrigerate for up to 2 weeks.
MAKES ABOUT 3 CUPS
I made a double batch and water bath canned 3 pints. Since it's not green tomato season, I bought the greenest hardest paste type tomatoes they had and it worked well.
I made a double batch and water bath canned 3 pints. Since it's not green tomato season, I bought the greenest hardest paste type tomatoes they had and it worked well. Rating: 4