Chow! That spicy sort of pickle we enjoy in the Southern Caribbean. Traditionally made with green mango (not ripe), but days when mango is not in season, you’ll get it made with a variety of local tropical fruits (and imported – like apples, pears, plums.. and even peaches) and in desperate times, cucumber is employed into service. Such is our love for chow. While I did share a smoked apple-wood pineapple chow with you a few moons back, today I give you my version of the Ultimate Pineapple Chow.
1 Large Pineapple (peel, cored, cubed)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
2 scotch bonnet peppers (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
2 oranges (juice)
3-5 clementines (juice)
2 limes (juice)
1 small red onion (sliced thin)
Note! Chow is supposed to be AS SPICY as you can handle, so I included the seeds of the peppers. Leave them out and cut back on the Scotch Bonnet if you want it milder. Additionally, you can use Habanero peppers if you can’t source the Scotch Bonnet. Please don’t use jalapeno from the can – fresh is the BEST in this case.
Peel, core and dice the pineapple into 1 inch pieces (bite size). Give it a rinse under cool water an drain.
Place the now diced pineapple into a large bowl, where we’ll assemble everything.
Important to slice the peppers, onions etc very thin so the salt and acid in the citrus juices pickle them and you get a lovely crunch.
Now add the salt, garlic, red onion and then the citrus juices – lime, orange and clementine. By adding the juice now (over the sliced onion), it will take away some of the raw pungency of the onion.. plus help to distribute the salt evenly.
Add the scotch bonnet, jalapeno (yes, lil different but awesome flavor) and cilantro. Remember if you can get Shado Beni, use that as it’s a better favor and more traditional to chow.
Give the entire thing a good mix, then into the fridge and allow it to marinate and soak in all the citrus, garlic and peppers… but you can be greedy and eat it immediately.
If you find that you need a bit more liquid, add a 1/4 cup of water if you want, but you’ll have to adjust the salt.
I like storing mine in glass jars in the fridge, so when I need a quick spicy / juicy snack, it’s sitting there waiting to be devoured. Gotta love the presentation too. Do shake it up a bit so the pineapple bruise and you get that juice added to the overall flavor of the chow. BTW, that same juice is GOLDEN – so TASTY! Yea.. makes a killer Caesar (or Blood Mary) too.
Have you tried my Grapes Chow yet?
I just made a Pineapple salsa today and your recipe gives me the taste to do your Pineapple chow! When I do, I’ll tag you on IG! Thanks Chris!