This tangy relish brings brightness and zip to sandwiches, burgers, hot dogs, and sausages. Cayenne pepper, jalapeno, and red pepper flakes add heat to the recipe.
Ingredients
1green tomatosmall dice
½head of green cabbagefinely sliced
1fresh cayenne pepperfinely sliced
1fresh jalapeno pepperfinely sliced
1large white onionsmall dice
1red bell peppersmall dice
1green bell peppersmall dice
4Tbspkosher salt
1Tbspmustard powder
1tspfreshly-ground black pepper
1Tbspmustard seedstoasted
1Tbspcoriander seedstoasted
1tspwhole cumin seedstoasted
1Tbspred pepper flakes
2tspcelery seed
3Tbspyellow mustard
2cupswhite granulated sugar
2cupswhite vinegar
2cupswater
Instructions
Cut the vegetables and place into a large bowl.
Add the kosher salt and toss the coat vegetables thoroughly.
Cover with plastic wrap and set in fridge.
Allow mixture to refrigerate for 4 hours or overnight.
After the vegetables have marinated in the salt and released some of their liquid, drain out the water and allow the vegetables to rest in a strainer or colander to dry.
In a large pot, combine the mustard powder, black pepper, mustard seeds, coriander seeds, cumin seeds, red pepper flakes, celery seed, and yellow mustard with the white granulated sugar, white vinegar, and water.
Turn heat to medium and stir to the mixture to combine thoroughly.
When the mixture is simmering, add the drained vegetables and cook for 15 minutes.
Allow the mixture to cool at room temperature for 20 minutes.
Transfer vegetables and brine to clean containers and cool in fridge.
Notes
Chow chow can be made with an endless mixture of vegetables.