5 Reviews

This will be an all time favorite of my family. I used Red Carribean and scotch bonnets for peppers. Very spicy like we like!! So many uses for this recipe.Easy to make and will be on my yearly list of items to make!! Thank you so very much for sharing this!!

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Beansy October 23, 2008

I used all green tomatoes, 1 habanero and the rest jalapenos from the last of my garden. Other than that I followed the recipe exactly. Wonderful! Perfect heat for my family (we do like things hot).

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mary winecoff September 24, 2008

I used a mixture of yellow tomatoes, red beefstake, plum and green tomatoes. I filled exactly 12-8 ounce jars. Didn`t have allspice. I used peppercorns, bayleaf, celery seed, dill seed, dry dill weed and 3 garlic cloves. My hot peppers of choice was cherry being thats what I had in the garden that was nice and red! I cooked for 1 amd 1/2 hours. very tasty! Sweet and hot!

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Rita~ August 18, 2005

Rita shared a jar with me! YUM! Graced our Christmas table on went on everything from turkey to crackers! Thanks!

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Mama's Kitchen (Hope) December 27, 2005

This turned out great with a lot of flavor! It's a really good way to use up the end of the season garden vegetables. I cooked it for 2 hours to get it a little thicker. I also used about 3/4 cup of chopped green peppers. Next time, I'm going to add more green pepper and celery stalks. Garlic cloves or powder would be good too along with the allspice.

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Stephen R.B. September 26, 2005
Chow-Chow - the Hot Version