Ingredients13 h servings 36
- In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
- Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
- Boil for 15 minutes, or until tender.
- Pack tightly in sterilized jars and seal.
Per Serving: 36 calories; 0.1 8.5 0.9 0 282 Full nutrition
ReviewsRead all reviews 7
Thanks for this recipe. I had an abundance of green tomatoes at the end of this season, and since I don't like to waste, I came looking for something to do with them. I was pleasantly surprise...
In the south, it's traditionally eaten with beans and cornbread. The addition of turmeric adds a prime note, too.
This is a great recipe for using all those green tomatoes and other veggies from your garden. It is similar to pickle relish, so it can be used on hot dogs, burgers, egg salad and anywhere you ...
Due to a really short growing season this year, I was left with a ton of green tomatoes. A friend mentioned they could be used in Chow Chow. So after finding this recipe I thought I would try it...
it was awsome.. tweaking with extra horseradish adding ginger great for roast beef topping