SPICY NORTH CAROLINA CHOW CHOW

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Spicy NC Chow Chow

SPICY NORTH CAROLINA CHOW CHOW

I had a bunch of green tomatoes, peppers, and onions I needed to use from this years summer garden so I made this NC classic! Here’s a spicy take on a North Carolina classic pickled vegetable relish…

Yield: 1¾ quarts

PREP IT!             

• ½ head Cabbage, fresh, chopped small

• 3 medium Green tomatoes, fresh, deseeded, chopped small

• 4 small Sweet mini peppers, fresh, chopped small

• 3 medium Fresno chilis, fresh, chopped small

• 2 small Green bell peppers, fresh, chopped small

• ½ medium Red onion, fresh, chopped small

• ½ small Sweet onion, fresh, chopped small

• 2 small Habanero peppers, fresh, minced

• 2 cloves Garlic, fresh, minced

• ½ teaspoon Ginger paste

• 1¼ cup White distilled vinegar

• ½ cup Sugar, granulated

• 1 teaspoon Creole mustard

• ½ teaspoon Turmeric, ground

• 2 large Bay leaves

• 10 whole Allspice berries

• ½ teaspoon Mustard seed, ground

• 1 teaspoon Taste Tutor Gullah Seasoning

• 1 teaspoon Taste Tutor Pepper Soup Seasoning

• 1 tablespoon Taste Tutor Carolina BBQ Seasoning

MAKE IT!

1. In a large pot, combine vinegar, sugar, Creole mustard, turmeric, bay leaves, allspice berries, mustard seed, Taste Tutor Gullah Seasoning, Taste Tutor Pepper Soup Seasoning, and Taste Tutor Carolina BBQ Seasoning. Bring to a boil over medium-high heat.

2. Once boiling, add cabbage, green tomatoes, sweet mini peppers, Fresno chilis, green bell peppers, red onion, sweet onion, habanero peppers, garlic, and ginger paste. Stir well.

3. Cook for 10–15 minutes on medium-high heat, stirring occasionally, until the cabbage cooks down and the vegetables soften.

4. Carefully pack the hot chow chow into clean mason jars. Let cool at room temperature fully uncovered.

5. Once cooled, cover and refrigerate.

   Tip: Delicious with fish, beans, greens, or BBQ!

   Store leftovers: In a covered container in the fridge for up to 1 month.

Goodies from the 2025 summer garden!