Green Tomato Relish

FOR TRADITIONAL BARBECUE & CONTEMPORARY SMOKED FOOD 

In the past most folks thought of green tomatoes as just an end-of-the-season overload. These days, though, they are common at farmers’ markets all summer. Of course, any of us who grow our own can always pick a few specimens before they ripen. The tanginess of the tomatoes makes a relish or chowchow a big hit with pork. It’s a nice change from coleslaw on a pulled pork sandwich, or serve spoonfuls alongside slices of smoked pork tenderloin.

Green tomato relish is a delightful and tangy condiment made from unripe green tomatoes, onions, and various spices. It is a traditional recipe that originated as a way to use up unripened tomatoes at the end of the growing season. The combination of flavors creates a sweet and savory relish that pairs perfectly with a variety of dishes.

To make green tomato relish, chopped green tomatoes, onions, and sometimes green bell peppers are combined with salt and left to sit for a short time. This process draws out excess moisture and helps soften the vegetables. After draining and rinsing the vegetables, they are cooked with a mixture of dark brown sugar, cider vinegar, and spices like celery seeds, mustard seeds, and ground dried ginger. The relish is then simmered until the flavors meld together, creating a delicious and aromatic condiment.

Green tomato relish can be served alongside meats, sandwiches, burgers, hot dogs, or as a topping for various dishes. Its sweet and tangy flavor profile adds a burst of taste to any meal. Additionally, it can be refrigerated for several weeks, making it a convenient and versatile addition to your culinary creations.

Whether you have an abundance of green tomatoes from your garden or want to try a new and unique relish, green tomato relish is a wonderful way to preserve the flavors of summer and enjoy them year-round. It’s a true delight that adds a touch of homemade goodness to your dishes.

MAKES: ABOUT 4 CUPS

INGREDIENTS:

• 3 pounds green tomatoes, chopped
• 1 medium onion, chopped
• 1 small green bell pepper, seeded and chopped
• 1 tablespoon kosher salt or coarse sea salt
• ¾ cup packed dark brown sugar
• ¾ cup cider vinegar
• 1 teaspoon celery seeds
• 1 teaspoon yellow mustard seeds
• ½ teaspoon ground dried ginger

INSTRUCTIONS:

1. In a large bowl, combine the chopped green tomatoes, onion, and green bell pepper. Toss the vegetables with the kosher salt or coarse sea salt. Let the mixture sit for 30 minutes to draw out excess moisture. After 30 minutes, pour off the liquid, rinse the vegetables, and drain them again.
2. Transfer the drained vegetables to a large saucepan. Add the dark brown sugar, cider vinegar, celery seeds, yellow mustard seeds, and ground dried ginger to the saucepan with the vegetables. Stir to combine all the ingredients.
3. Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to a simmer. Cook the mixture for about 15 minutes, allowing the flavors to meld together while still keeping some texture to the tomato, onion, and pepper pieces.
4. Transfer the chow-chow to a bowl or jars, cover them, and refrigerate for at least 3 hours before serving. For optimal flavor, you can refrigerate it for up to 3 weeks before using. Chow-chow is a delightful condiment that can be served alongside various dishes, providing a tangy and sweet addition to the meal. Enjoy it with meats, sandwiches, or as a tasty relish.