After I finished my batches of pickled green tomatoes and then made fried green tomatoes for lunch, I still had leftover green tomatoes, so I decided to make chow chow.
Last year, my chow chow was a touch too sweet and was a complicated mix of vegetables, a recipe from the Lee Brothers. This time, I went with the Scott Peacock recipe which is heavy on the green tomatoes.
It's a little less sweet but very tasty. There was more than could fill the jars, so I put it into the fridge. We put it on my l'arrosto which went pretty well. Who knew?
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