Red tomato chow chow is a vibrant, tangy Southern relish that combines tomatoes, peppers, onions, and spices into a pickled condiment bursting with flavor. Its balance of sweet, sour, and spicy notes makes it a perfect accompaniment to barbecue, sandwiches, and grilled meats. This recipe highlights fresh red tomatoes for a bright color and a rich, garden-fresh taste that works beautifully year-round.
Ingredients
- 4 cups diced red tomatoes (about 6 medium tomatoes)
- 2 cups chopped green bell pepper (about 2 medium peppers)
- 1 cup chopped onion (about 1 medium onion)
- 1 cup chopped celery (about 2 stalks)
- 1/2 cup chopped green chilies or hot peppers (adjust to taste)
- 2 tablespoons kosher salt
- 2 cups apple cider vinegar (5% acidity)
- 1 1/2 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon ground turmeric
- 1 teaspoon crushed red pepper flakes (optional, for extra heat)
Instructions
- Prepare the vegetables: Wash all vegetables thoroughly. Dice the tomatoes, chop the bell peppers, onions, celery, and green chilies into roughly uniform small pieces for even pickling.
- Salt the vegetables: In a large non-reactive bowl, combine the diced tomatoes, bell peppers, onion, celery, and chilies. Sprinkle the kosher salt over the mixture and stir well. Cover with a clean kitchen towel and let sit at room temperature for 2 hours. This draws out excess moisture and firms the vegetables.
- Drain and rinse: After 2 hours, drain off the liquid released by the vegetables, then rinse them thoroughly under cold water to remove excess salt. Drain well and set aside.
- Make the pickling liquid: In a large saucepan, combine the apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes if using. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Combine and cook: Add the drained vegetables to the boiling pickling liquid. Return to a boil, then reduce heat and simmer gently for 10 minutes, stirring occasionally. This softens the vegetables slightly while infusing them with the spices.
- Jar the chow chow: While the chow chow simmers, sterilize your jars and lids by boiling them in water for 10 minutes or using a dishwasher sanitize cycle. Carefully ladle the hot chow chow into the sterilized jars, leaving about 1/2 inch headspace.
- Seal and cool: Wipe jar rims clean, apply lids, and screw on bands just until fingertip tight. Let jars cool to room temperature on a towel or rack. You should hear a popping sound as the jars seal.
- Store and age: Store sealed jars in a cool, dark place for at least 2 weeks before opening to allow flavors to meld. Refrigerate after opening.
Tips
- Substitutions: If you prefer a milder relish, substitute mild banana peppers for the green chilies. For a sweeter version, reduce vinegar by 1/4 cup and increase sugar by 2 tablespoons.
- Vegetable prep: Uniform chopping ensures even pickling and texture. Avoid overripe tomatoes, which can become mushy.
- Storage safety: Because this recipe uses vinegar and salt as preservatives, refrigeration after opening is essential to maintain quality and safety.
- Common mistakes: Skipping the salting and draining step can lead to a watery chow chow. Also, do not undercook the pickling liquid; sugar must fully dissolve, and spices need time to bloom.
Serving Suggestions
Red tomato chow chow is wonderfully versatile. Serve it chilled or at room temperature alongside pulled pork, grilled chicken, or hot dogs for a tangy crunch. It also makes a fantastic topping for burgers or sandwiches, adding bright acidity and spice. Try it stirred into potato salad or as a zesty condiment for fried fish or eggs. For an unexpected twist, mix chow chow into cream cheese for a flavorful spread or dip.
Variations
You can customize red tomato chow chow to suit your palate. For a sweeter Southern style, increase sugar up to 2 cups and add a few chopped apples or peaches during cooking. For a spicier version, add more hot peppers or a splash of hot sauce. Some cooks like to include shredded cabbage or carrots for extra texture and color. To make a low-sodium version, reduce salt but increase vinegar slightly to maintain preservation. Experiment with different vinegars like white wine or malt vinegar for subtle flavor changes.
Storage and Reheating
Unopened jars of red tomato chow chow stored in a cool, dark place will keep for up to 1 year. Once opened, refrigerate and consume within 1 month for best flavor and safety. Because it is a pickled relish, reheating is generally unnecessary and not recommended, as it can alter texture and flavor. Instead, serve it cold or at room temperature. If you prefer warmed chow chow, gently heat a small portion on the stove just before serving, stirring frequently and avoiding boiling.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh for chow chow?
While fresh tomatoes provide the best flavor and texture, you can use canned diced tomatoes in a pinch. Choose high-quality canned tomatoes with no added salt or seasoning. Drain excess liquid well before proceeding to avoid a watery chow chow.
Is red tomato chow chow safe for water bath canning?
Red tomato chow chow is a pickled product with high acid content from vinegar and salt, which typically makes it safe for water bath canning. However, because it contains low-acid vegetables like peppers and onions, the USDA recommends processing in a pressure canner for home canning to ensure safety. If you’re unsure, refrigerate and consume within one month instead.
How long should I let chow chow age before eating?
For the best flavor, allow your chow chow to age for at least 2 weeks after canning. This resting period lets the spices and vegetables meld together, producing a more balanced and complex taste. You can eat it sooner, but flavor improves with time.
Can I make chow chow without sugar?
Sugar balances the acidity and enhances the flavor, but you can reduce or omit it if you prefer a less sweet relish. Keep in mind that sugar also helps with preservation and texture, so removing it may alter the final product’s shelf life and mouthfeel.
What is the difference between red tomato chow chow and green tomato chow chow?
Red tomato chow chow uses ripe red tomatoes, resulting in a sweeter, milder relish with a vibrant color. Green tomato chow chow uses unripe tomatoes, which are firmer and more tart, giving the chow chow a tangier, more pronounced acidic bite. Both are delicious, but the choice depends on your flavor preference and available tomatoes.
Can I freeze red tomato chow chow?
Freezing is not recommended because the high water content in tomatoes and vegetables can cause the texture to become mushy upon thawing. Instead, store chow chow in the refrigerator and use within the recommended time frame for best quality.
Red tomato chow chow is a classic Southern staple that packs a punch of flavor and texture, making it a must-have condiment for many dishes. With this detailed recipe and tips, you can easily bring this tangy, spicy relish into your kitchen and elevate your meals year-round.
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