Chow Chow The Hot Version Recipes

CHOW CHOW I

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.

HOT CHOW CHOW

Steps:

• Finely chop or shred all ingredients.
• Put cabbage in very large pot and boil until soft.
• Add remaining ingredients except vinegar and sugar and boil an additional 30 minutes.
• Drain off about half of the liquid.
• Add vinegar and sugar, simmer for 30 minutes.
• Drain off 1/3 of the liquid before serving.

CHOW-CHOW - THE HOT VERSION

Steps:

• Peel and chop tomatoes and put into a large stock pot.
• Chop peppers and onions and put into pot.
• Add remaining ingredients and bring to a boil, stirring pretty often.
• Cook on med heat until thick, approximately 45 minutes to an hour.
• Put into prepared canning jars.
• Making sure rims of jars are completely clean, place lids and rings onto jars and process in hot water bath for 5 minutes.

SOUTHERN CHOW CHOW

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.