Foods | Cooking
Hints & Tips
A spicy relish of pickled chopped vegetables.
which contains no ‘filler’ items, such as cabbage or corn.
There are probably as many varieties of Chow Chow as there are Southern cooks. Chow Chow can also be
used with all foods to spice up the flavor in the same way you would
use a pepper hot sauce. Though many chowchow recipes call for canning and
processing in jars, this one does not. The quantity here is small enough to be
used within a few weeks' time.
Recipe from John Brennan, our favorite
Louisiana cook! Check out John's
Cajun Fried Turkey recipe and his famous
This is John Brennan's favorite recipe. John likes to cook
the Chow Chow outside on a gas burner.
Check out Linda's
Butters, Condiments, Sauces, Relish & Jelly Recipes
for more great ideas.
Cajun Chow Chow Relish
Condiments and Sauces,
Yields: serves many
Prep time: 20 min
Cook time: 2 hr
onions, finely chopped
1 stalk celery, finely chopped
5 fresh hot
chile peppers (preferably cayenne)
2 cups cider vinegar
1/2 tablespoon salt
1 teaspoon granulated sugar
Mix and grind
together the onions, celery, chile peppers, vinegar, salt, and sugar.
In a sauce pan over medium heat, heat until
mixture just comes to a boil. Then turn heat down to low and let simmer,
stirring occasionally, for approximately 2 hours. Remove from heat
and let cool.
Serve either chilled or at room temperature.
If not using immediately, refrigerator until ready to use. Store in the
refrigerator up to 3 to 4 weeks in a glass or plastic bowl (they won't react
with the vinegar).