Chow chows are not always dogs. Sometimes they're relishes

My father-in-law has talked about how much he used to like the chow chow relish that a friend of .his in the Army used to make for those with whom he was serving. Steve said he thought his dad was talking about a beautiful fluffy dog. 

Not even close.

I once shared a home with a chow chow named Ursa (the best dog ever, but please don't tell my current canine housemate, because she's pretty cool too). She was nothing like this sweet and savory relish.

Chow chow is a southern delicacy, but there are variations that are popular in parts of Pennsylvania and New Mexico as well as in some Asian cuisine. What follows is a variation on a southern recipe.

This relish tastes great on mashed potatoes or biscuits. My carnivorous friends tell me it also tastes really good on hot dogs and hamburgers. It should be great on tofu dogs and veggie burgers as well.

Regardless of how you enjoy it, give it a try.

Florida Chow Chow

2 sweet onions, finely chopped
1 stalk of celery, finely chopped
5 fresh hot chili peppers (like cayenne)
2 cups of cider vinegar
1/2 tablespoon of salt
1 teaspoon of sugar

• Mix and grind together the onions, celery, peppers, vinegar, salt, and sugar.
• In a sauce pan over medium heat, heat until mixture just comes to a boil. Then turn heat down to low and let simmer, stirring occasionally, for 2 hours. Remove the pan from the heat and let it cool.
• Serve either chilled or at room temperature.

Vegan.