Green tomatoes aren’t just for coating with corn meal and deep frying. Although I highly suggest it. They are extremely delicious. There is nothing wrong with eating green tomatoes, either. There is probably 101 uses for a green tomato. How about as a condiment?
Chowder, in this case, is simply a relish. This would be so much tastier than the jarred pickle relish. And it isn’t that hard. Best of all, it uses green tomatoes, which are always in abundance at the end of the growing season when frost threatens.
Green Tomato Chowder
½ bushel green tomatoes, chopped fine
1 dozen onions, chopped fine
1 dozen green peppers, chopped fine
Sprinkle 1 pint of salt over the mess and let stand over night. Drain and cover with good vinegar and cool ¾ of an hour. Drain again, and put in crock.
1 quart vinegar
2 pounds sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
1 tablespoon ground allspice
1 tablespoon ground black pepper
½ teacup ground mustard (1/4 cup to start)
1 cup grated horseradish
Bring liquid mixture to boil, and pour over tomatoes. Set in a cool place and cover tightly. Let sit for a few days.