Chowchow
Makes a very big batch (good for sharing with friends!)
This isn’t so much a recipe as it is a formula, a way to turn
peppers and cabbage into a spicy relish. The level of spiciness is
entirely up to you. When I tried Wilson’s chowchow for the first
time, my eyes nearly popped out of my head it was so hot. My
own version, which you might call “Wimpy Northerner’s
Chowchow,” contains a mix of spicy peppers and bell peppers to
make it tamer. Some might want to include green tomatoes in the
mix (which is traditional); if you do, just chop a few and add them
to the pot with a splash more vinegar and sugar. Try mixing
chowchow with mayo and putting it on sandwiches. It makes a
killer spread.1 cabbage, chopped into big chunks (discard the tough bits of
core)
1 pound assorted peppers* (jalapeño, Fresno, banana, bell,
whatever you like), roughly chopped (seeds and membranes
removed)
4 onions, roughly chopped
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
½ cup sugar