Traditionally, Trinidadians make chow chow (pickled vegetables in a briny, mustard sauce) to accompany ham, turkey and other gamey meat. Used especially for the Christmas holidays, chow chow adds spice, acidity and a little sweetness. This version uses the elements of mother-in-law with the ingredients of traditional chow chow. The result, a one-of-a-kind super hot chow chow that is sure to have your family and guests talking.
12 hot peppers
1 small onion
5 cloves garlic
1/4 cup vinegar
1/4 cup water
1/2 daikon (morai)
Mince all (except lime) in food processor then add lime juice.
Boil lime rinds for 20 mins.
Mince rinds and add to vegetables.
Add vinegar and water.
Salt to taste.
1 pack carrots
1 med head broccoli
1 med cauliflower
1 red onion
1 head garlic
Knob of ginger
3 sweet peppers
Roughly chop vegetables
Mix 1/2 cup sugar, 1/4 cup salt and 1 gal water until sugar and salt are dissolved.
Add vegetables and brine overnight.
Add 1/4 cup vinegar to brined vegetables and simmer for 5-8 mins.
Strain and pulse in food processor.
Add mother-in-law to pulsed vegetables.
Add 1 small bottle stone ground mustard and 1 small bottle yellow mustard.
Mix together and adjust with sugar if needed.