Green Tomato Chow Chow
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 dozen green tomatoes, cored and quartered
3 medium green bell peppers, seeded and chopped
3 medium red bell peppers, seeded and chopped
3 medium yellow bell peppers, seeded and chopped
3 medium onions, peeled and quartered
1 cup fresh jalapenos, stemmed and chopped
1 quart pickling liquid
Pickling liquid:
3 cups distilled white vinegar
1 cup water
2-1/2 cups sugar
1/4 cup salt
1-1/2 tsp. whole allspice
1 ( 3
1-1/2 tsp. celery seeds
1-1/2 tsp. mustard seeds
1-1/2 tsp. whole black pepper corns
Instructions:
In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a large non-aluminum saucepan. Add the peppers, onions and jalapenos to the processor and pulse the vegetables about 10 times. Add the mixture to the tomatoes. Stir in the pickling liquid.
Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Remove from the heat and spoon into 6 (half pint) sterilized preserving jars, filling the mixture to within 1/2″ of the top. With a clean damp towel, wipe the rims of the jars and fit with hot lids. Tightly screw on the metal rings.
Process in a hot water bath for 15 minutes. Using tongs, remove the jars and place them on a towel to cool. Test the seals and tighten the rings. Store in a cool dark place and let them age for 2 weeks before serving.
To make pickling liquid:
Place all of the pickling ingredients in a non-aluminum saucepan over high heat. Bring the mixture to a boil. Reduce the heat to medium and simmer for 30 minutes. Remove from the heat and allow the liquid to cool completely. Strain the liquid and store in an airtight container.
Yields about 1 quart.