Ingredients for Chow Chow The Hot Version
- 4 lbs tomatoes (green or ripe)
- 1 tsp cayenne pepper (or more, to taste)
- 2 large onions
- 1 cup granulated sugar
- 1 cup white vinegar
- Allspice (not present in recipe)
- 2 tablespoons salt
- 2 large green bell peppers
- 2 large red bell peppers
- 2 cups chopped cauliflower
- 2 cups chopped cabbage
- 1 cup chopped carrots
- 1 cup yellow mustard seeds
- 1 tablespoon celery seeds
- 1 tablespoon turmeric
- 1/2 cup brown sugar
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How to Make Chow Chow The Hot Version
- Wash and peel 4 pounds of tomatoes (green or ripe). Chop into roughly 1/2-inch pieces.
- Chop 2 large green bell peppers, 2 large red bell peppers, and 2 large onions into 1/2-inch pieces.
- In a large stockpot, combine the chopped tomatoes, peppers, and onions. Add 2 cups of chopped cauliflower, 2 cups of chopped cabbage, 1 cup of chopped carrots, 1 cup of yellow mustard seeds, 1 cup of white vinegar, 1 cup of sugar, 2 tablespoons of salt, 1 tablespoon of celery seeds, 1 tablespoon of turmeric, 1/2 cup of brown sugar, 1 teaspoon of cayenne pepper (or more, to taste).
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce heat to medium-low and simmer, stirring occasionally, until the chow chow has thickened considerably (45-60 minutes). The consistency should be similar to a chunky salsa.
- Carefully ladle the hot chow chow into sterilized canning jars, leaving 1/2-inch headspace. Remove any air bubbles by gently tapping the jars on the counter.
- Wipe the jar rims clean with a damp cloth. Place lids and rings on the jars, tightening fingertip tight.
- Process the jars in a boiling water bath for 5 minutes (adjust processing time based on your altitude; consult a canning guide for accurate times).
- Remove jars and let them cool completely. You should hear a 'pop' as the jars seal. Check to ensure all jars have sealed properly before storing.
Nutrition Information (Approximate per serving)
Sodium
293 g
Sugar
449g
Fat
3g
Carbs
46g
