Green Tomato Chow Chow

Yield:
6 half pints
Level:
Easy
Ingredients
  • 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
Directions

In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a nonreactive saucepan. Add the peppers, onions, and jalapeno to the processor and pulse the vegetables for 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) 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 using


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    What is pickling liquid?
    Great tasting, but as other reviewers noted, proportions are WAY off. I followed the directions, and although the size of the green tomatoes are not described, nor their weight, I used medium-sized tomatoes, and had about 16 of them. With only 4 tomatoes more than what the recipe called for, I ended up with 6 1/2 pints, more than double what the recipe says will be the result. Because of the large volume, use a really large pot, and simmer gently so it doesn't burn on the bottom, stirring frequently. Emeril says to simmer for 20 minutes. HA! I simmered for about 2 hours before I had a consistency that wasn't too liquid. I left the jalapenos with their seeds, and the result is a nice spicy chow-chow. This is a really great way to finish the season in the garden, sort of a kitchen sink recipe of all those green tomatoes and peppers at various stages of ripeness (green, yellow, red) before the frost. Easy, but plan to spend half the day in the kitchen. See my note on pickling liquid.
    Absolutely amazing! We stopped buying relish and make sure we can enough of this to last from year to year. Add this to mayo and it is my families favorite tartar sauce. To heat up the flavor for my husband, we leave the seeds in the jalapeno's.
    Was a big hit with family members. My brother-in-law uses it on almost everything. Hot Dogs, cooked greens, hamburgers, great on just about everything. About to make my next batch for this year. I grow my own peppers and tomatoes, helps to them before they go bad.
    The proportions of this recipe are way off. It was obvious as I prepared the tomatoes, 3 types of sweet peppers, onions and jalapenoes, and then added a quart of liquid that 1/2 pint jars were never going to work. You'll fill 8 pint canning jars. It's worth it. The chow chow is spicy, colorful and -- most important -- helped use up the green tomatoes we harvested just ahead of frost.
    That is a hit. I used one Habenaro and a bag of Frozen corn to the recipe.
    I had never made chow chow before and wasn't sure how much tomato to use, so I used up 4 lbs. of plum ones that we picked just before the freeze. Cut the jalapenos to 1/2 cup and otherwise followed the rest of the ingredients as written (it could have used more jalapeno). My recipe turned out a good 3 qts. Used 1/2 cup Ziploc containers to freeze the relish in small portions, since I didn't want to do the water bath thing. Very yummy and spunky--do try this!!! Thanks, Emeril.
    The is the best chow chow I have ever eaten and even with the jalopeno it is not too spicy.
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