Corn and Tomatillo Chow Chow
Servings
4Serving size
1/4 cupThis recipe can easily be multiplied but you’ll have a LOT of chow chow. It keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 1/2 cup White wine vinegar |
| 2 Tbsp. Honey |
| 1/2 cup Water |
| 1/2 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 2 leaf Bay leaves |
| 2 large ear Corn, sweet, yellow, raw (cut kernels from the cob) |
| 1/2 small Green bell peppers (diced) |
| 1/2 small Red bell peppers (diced) |
| 1 pepper Jalapeno pepper (stemmed, seeded and finely diced) |
| 1 Small Shallots, raw (minced) |
| 2 ounces Tomatillos, raw (diced) |
Instructions
As the liquid begins to boil. add the corn, green pepper, red pepper, and jalapeno.
Reduce the heat and simmer for 5 minutes.
Remove from the heat and add the shallot and tomatillos. Stir.
Let cool and then place in the refrigerator at least overnight.
Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Most chow chow recipes are made with green tomatoes, and they are great if you can find them or if you have grown your own. We like using the tomatillos because they bring a nice tartness to the recipe. They are slightly more bitter than the green tomatoes and are often widely available year ’round.
Some chow chow versions are really spicy, and you can use more jalapenos or add a touch of cayenne if you love spicier food.
This relish is great with almost anything – fish, barbecued chicken, or even on your burger. Take this recipe to your next pot luck. It will be a big hit.