Roasted Okra with Chow Chow

Chow Chow      

3 Onions
½ Green Cabbage
5 Green Tomatoes*
4 Green Bell Peppers
4 Red Bell Peppers
2 Jalapeno Pepper
1/3 cup Salt
3 Cups Sugar
2 Tbsp Mustard Seed
1 Tbsp Celery Seed
1 ½ tsp Turmeric
3 cups White Vinegar
1 ½ cups Water

* Can use firm red tomatoes if green tomatoes are out of season

  1. Finely chop all of the vegetables into a mixing bowl.           
  2. Toss the vegetables with the salt until evenly distributed.           
  3. Cover them with plastic wrap, refrigerate and let them sit overnight (or at least 2 hours).
  4. *This will help release any excess liquid from the vegetables*           
  5. After the salted vegetables have rested, rinse them in a colander with cold water.          
  6. Drain/ squeeze out excess liquid.
  7. Place the veggies in a stockpot and add the remaining ingredients for the chow chow.
  8. Bring to a boil and let the chow chow cook for about 5 minutes or until the sugar has dissolved.   
  9. Remove from the heat and place the chow chow in a container.             
  10. Cool in the refrigerator completely before adding a lid to store it.            




2 ½ lbs Okra
3 Tbsp Grapeseed Oil
To taste Salt & Pepper

  1. Chop the okra into bite sized pieces.           
  2. In a large skillet, heat the oil until very hot. 
  3. Add the okra to the pan and allow it to cook, caramelize.
  4. Lightly season with salt and pepper.
  5. Once the okra is cooked to the desired consistency, add some of the chow chow to the pan.
  6. Remove the okra from the heat, and serve immediately           


Farmers Market Tip

DOUX SOUTH makes incredible chow chow, just in case you need it right this second…