Christmas Pineapple Chow Chow
If it’s one condiment that Trini’s make bacchanal for this Christmas season is, Chow Chow. I mean seriously, it’s a must when we eat our ham and hops. That slight tangy mustard flavor with pickled aromatics in it surely helps elevate ham to another level. But what could be better than that. Chef Jason says: how about making your own chow chow for the season. Yes he’s serious, and it’s done in two two’s.
Ingredients
· 3 Tbsp Vegetable Oil
· 3 Tbsp of Fine Diced Pimento Peppers
· 6 Tbsp of Fine Diced Onions
· 3 Tsp of Minced Garlic
· ½ Tsp of Cayenne Powder
· Pinch of Nutmeg
· ¼ Tsp of Cinnamon Powder
· 2/3 Cup of Pineapple Juice
· ½ Cup Red Wine Vinegar
· 1 Cup of Small Diced Pineapple
· 4 Tbsp of Yellow Mustard
· ½ Cup of Julienned Purple Onions
· 1/3 Cup of Fine Diced Carrots.
· ½ Tsp of Salt
· ¼ Tsp Black Pepper
· 2 Tbsp of Fresh Chopped Parsley
Method
Place a medium sauce pan over medium heat, when hot add the vegetable oil. Add the diced pimentos, minced garlic and diced onion. Sweat gently for one minute. Add all powdered spices accompanied by the pineapple juice, red wine vinegar and chopped pineapple and mustard. Let it reduce for two minutes then add the carrots and julienned purple onions. Continue cooking until it reduces by half. Season with salt, black pepper and the freshly chopped parsley. Remove and let cool.
It’s as simple as that, and instead of having to buy bottled chow chow for Christmas, you now have the bragging rights to say that you made your own, when you serve up some freshly baked ham and hops to your friends.
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