Cha-Cha is the salsa of the Southern U.S.  A condiment that has been around for a very long time. It does not require precise measurements and can be easily altered depending on your individual palate. If you like it spicy, follow the recipe below. If you prefer milder foods omit the chilies. You can also control the ‘crunch’ by altering how long you cook it. I prefer a good crunch so I keep the cooking to a minimum. But… if you prefer a softer condiment by all means, chop it smaller and/or cook it longer.

For the Cha-Cha I chopped and added the following to a large pot:

A small head of cabbage
3 green tomatoes
1 red tomato
1 red bell pepper
1 onion
4 cayenne chilies
almost a quarter cup of pickling spice

Once it’s all in the pot add 2 cups of apple cider vinegar (or a homemade flavored vinegar), a cup of water and a half cup of sugar. Cover it, bring it to a boil and let it go for about 15 minutes. Check the seasoning and if it works for you put it in canning jars and refrigerate or can them.

For pickling spice I mixed:
2 Tbs yellow mustard seeds
2 Tbs brown mustard seeds
4 Tbs coriander seeds
4 Tbs black peppercorns
2 cinnamon sticks

Until next time… Release YOUR Bon Vivant and Savor Your Life!!


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