Chow! That spicy type of pickle we take pleasure in within the Southern Caribbean. Historically made with inexperienced mango (not ripe), however days when mango shouldn’t be in season, you’ll get it made with a wide range of native tropical fruits (and imported – like apples, pears, plums.. and even peaches) and in determined occasions, cucumber is employed into service. Such is our love for chow. Whereas I did share a smoked apple-wood pineapple chow with you a number of moons again, immediately I provide you with my model of the Final Pineapple Chow.
1 Giant Pineapple (peel, cored, cubed)
1 teaspoon sea salt
1 jalapeno pepper (sliced skinny)
2 scotch bonnet peppers (sliced skinny)
3 massive cloves garlic (crushed)
2 tablespoon cilantro (chopped positive)
2 oranges (juice)
3-5 clementines (juice)
2 limes (juice)
1 small purple onion (sliced skinny)
Word! Chow is meant to be AS SPICY as you possibly can deal with, so I included the seeds of the peppers. Depart them out and reduce on the Scotch Bonnet if you would like it milder. Moreover, you should utilize Habanero peppers should you can’t supply the Scotch Bonnet. Please don’t use jalapeno from the can – recent is the BEST on this case.
Peel, core and cube the pineapple into 1 inch items (chunk dimension). Give it a rinse beneath cool water an drain.
Place the now diced pineapple into a big bowl, the place we’ll assemble every part.
Essential to slice the peppers, onions and so on very skinny so the salt and acid within the citrus juices pickle them and also you get a stunning crunch.
Now add the salt, garlic, purple onion after which the citrus juices – lime, orange and clementine. By including the juice now (over the sliced onion), it should take away among the uncooked pungency of the onion.. plus assist to distribute the salt evenly.
Add the scotch bonnet, jalapeno (sure, lil completely different however superior taste) and cilantro. Keep in mind if you will get Shado Beni, use that because it’s a greater favor and extra conventional to chow.
Give your complete factor combine, then into the fridge and permit it to marinate and soak in all of the citrus, garlic and peppers… however you may be grasping and eat it instantly.
For those who discover that you simply want a bit extra liquid, add a 1/4 cup of water if you would like, however you’ll have to regulate the salt.
I like storing mine in glass jars within the fridge, so once I want a fast spicy / juicy snack, it’s sitting there ready to be devoured. Gotta love the presentation too. Do shake it up a bit so the pineapple bruise and also you get that juice added to the general taste of the chow. BTW, that very same juice is GOLDEN – so TASTY! Yea.. makes a killer Caesar (or Blood Mary) too.
Have you ever tried my Grapes Chow but?