Green Tomato Chow Chow What do you do with the tomatoes in the garden that don't have enough warm weather left for them to ripen? You can make Fried Green Tomatoes or try this relish. At my request, my Aunt Wanda Cowan Devers provided this recipe that I remembered from my childhood in Texas. (The original recipe called for 10 pounds of green tomatoes and 10 pounds of cabbage, etc. to be stored and sealed in sterile jars. I don't think you will make that much, so I have made some revisions and cut the amounts to make about 1 quart.) |
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| 1 pound green tomatoes 1 pound cabbage 1 medium green pepper ½ medium red pepper ½ small onion |
1 ½ tablespoon sugar 1 teaspoon salt, optional ½ teaspoon ground mustard ¾ cup water 1 tablespoon plus 1 ½ teaspoon white or cider vinegar dash black pepper |
| Coarsely chop tomatoes, cabbage, peppers and onion Mix and divide in half. Process first half with pulse button in food processor and reserve. Finely chop second half of mixture and mix with processed portion in medium size pot. Add remaining ingredient and mix well. Bring to a boil and reduce heat to simmer. Correct seasoning to taste. Cook uncovered until most of the liquid is absorbed, about 45 minutes, stirring occasionally. Ladle into 1 quart glass jar using a wide mouth funnel for best results*. Store in refrigerator for about two weeks. Serve chilled as a side dish with meat or a relish for hot dogs. | |
| * If you do not have a wide
mouth funnel, make one from aluminum foil. The purpose is to keep the ingredients
from falling over the sides of the jar as you ladle. |
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