Rachael Ray: Carla Hall’s Tangy Chow-Chow Relish

Carla Hall was thrilled to joined Rachael Ray to share a few of her favorite Southern dishes. While cornbread is undoubtedly a Southern staple, Carla wanted to share the recipe for a much more unique recipe. Her Tangy Chow-Chow relish is good enough to eat on its own, but typically, it’s added to sandwiches or used to top meat. My personal favorite way to eat Chow-Chow is on top of a chicken sandwich, but I’ve never even considered making my own, until now! How would you use homemade Chow-Chow if you had a jar sitting in your fridge?

To get the recipe, click next page.

Rachael Ray: Carla Hall Tangy Chow-Chow Relish Recipe Ingredients

Rachael Ray: Carla Hall Tangy Chow-Chow Relish Recipe

Carla Hall’s Tangy Chow-Chow Relish is a popular Southern sandwich topping, and now you can make it at home! (81884868@N07 / Flickr)

  • 3 C diced green tomatoes
  • 2 1/2 C diced white onions
  • 1/3 C kosher salt
  • 1 C water
  • 2 tbsp yellow mustard seeds
  • 1 1/2 tsp ground turmeric
  • 4 C finely chopped cabbage
  • 2 1/2 C diced bell peppers (try to mix colors)
  • 1/2 C minced jalapeno chiles
  • 2 C apple cider vinegar
  • 1/2 C sugar
  • 1 tsp celery seeds

Carla Hall: Rachael Ray Tangy Chow-Chow Relish Recipe Directions

  1. In a large bowl, toss the tomatoes, onions, peppers, cabbage, and chiles, then salt thoroughly
  2. Cover and place in the fridge for at least four hours, up to overnight
  3. Drain in a colander, then rinse and drain again
  4. Meanwhile, in a medium saucepan, mix the water, vinegar, mustard seeds, sugar, celery seeds, and turmeric until the sugar has dissolved, letting the mixture sit for as long as necessary
  5. When the vegetable mixture is ready, bring the vinegar mixture to a boil
  6. Add the veggies, then bring back to a boil before reducing the heat to a simmer for 5 minutes
  7. Ladle the mixture into sterilized canning jars and jar, or refrigerate for up to three months

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