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Spicy Cajun Chow Chow with Onions and Peppers

The warning of an early frost in our area compelled me to pick all of the green and unripened tomatoes from my garden. I harvested about 10 lbs. and used the larger ones to slice, bread and freeze for fried green tomatoes later on. The rest was allocated to making a fresh batch of green tomato relish, or as some Cajuns refer to it, 'chow chow'. The tomatoes, bell peppers and onions were coarsely chopped by hand, while the other vegetables were chopped using a food processor.

This recipe will show you how to make a hotter and spicier than normal relish. If you would like to tone down the heat of this chow chow recipe, remove the seeds from the jalapeno pepper pods before chopping and adding it to the pot.

  • 4 lbs. green tomatoes (about 12 cups), coarsely chopped
  • 4 medium to large yellow onions, coarsely chopped
  • 4 med. bell peppers, (green and red), coarsely chopped
  • 4 cups jalapeno peppers (with seeds), finely chopped
  • 2 cups of celery, finely chopped
  • 4 cups sugar
  • 2 cups apple cider vinegar
  • 2 Tbs. mustard seeds
  • 1 Tbs. celery seeds
  • 1 Tbs salt


  1. cut-up tomatoes and vegetables according to recipe
  2. add all ingredients into a large (non-reactive) pot and stir well
  3. on medium heat bring mixture to a boil
  4. continue boiling for 2 1/2 hours on med. heat, stirring occasionally
  5. sterilize 8 pint size jars
  6. fill each jar to the top with relish
  7. place the jar lid on top of each jar
  8. clean the area around the lid with a damp sponge
  9. screw lid covers on jar and allow to cool before storing
    Makes 7 - 8 pints.

    This Cajun-style tomato relish goes great with Fried Catfish Nuggets.

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