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Green Tomato Chow Chow

Greeen Tomato Chow Chow
By Tim Davis, executive sous chef at The Inn at Virginia Tech
  • 4 green tomatoes
  • 1 green pepper
  • 1 red pepper
  • 1 yellow onion
  • 1 jalapeño
  • 2 tbsp kosher salt
  • 1 cup sugar
  • 1 cup cider vinegar
  • 1 tbsp mustard seeds
  • 1 tsp dry mustard
  • 1 tsp crushed red pepper
  • 1 tsp celery seed
  • 1 tsp ground ginger
  • 1/2 tsp turmeric
Yields 1 quart
 
  1. In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a nonreactive saucepan 
  2. 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. 
  3. Over high heat, bring the mixture to a boil. Reduce the heat to low and simmer for one hour.
  4. Pour into shallow loaf pan to cool, before portioning into containers.