Tcho-Tcho Chow-Chow

[Jherrith]

Tcho-Tcho Chow-Chow

Serves Mankind (about six cups)

Ingredients:

1 head of cauliflower
2 small yellow onions, diced
1 cup distilled white vinegar
1 cup fresh lemon juice
2 teaspoons kosher salt
1/2 cup sugar
1/2 teaspoon dried crushed red pepper
2 yellow bell peppers, diced
2 red bell peppers, diced
8 banana peppers, diced
2 tablespoon minced fresh thyme
1 oz Zayda's Horseradish

Special for you:

Take up a large cauldron, and place within the white brainy mass. Perform the rite of execration, and add onions, turned wine, bitter juices, salt, sugar and the red spice to one cup of boiling water. Perform the Rite of a Thousand Dzhow.

Let this simmer under a lesser heat, until the sacred mixture is reduced over the course of about an hour. Stir in the colored peppers - they put the wary at ease, being recognizable to local palates. Stir for perhaps one-twelfth hour, then take from the flame and let stand one-half hour.

Now the thyme is right, and also the devil spice. Mix these in immediately before offering to Those Who Wait, that they may serve to the greatest effect. The dzhow-dzhow may be stored many days, but refresh the last two items each time, or its potency may wane.


Layman's Terms

Ingredients:

1 head of cauliflower
2 small yellow onions, diced
1 cup distilled white vinegar
1 cup fresh lemon juice
2 teaspoons kosher salt
1/2 cup sugar
1/2 teaspoon dried crushed red pepper
2 yellow bell peppers, diced
2 red bell peppers, diced
8 banana peppers, diced
2 tablespoon minced fresh thyme
1 oz Zayda's Horseradish


Preparation:

Place the head of cauliflower in a large sauce pan. Add the onions, vinegar, lemon juice, salt, sugar, crushed red pepper, and one cup of water and bring to a boil. Reduce to simmer, stirring, occasionally for about an hour, or until mixture is reduced to about 1 1/2 cups.

Stir in the peppers and cook for 5 minutes, stirring occasionally.
Remove the pot from the heat and let stand for 30 minutes.

Stir in the thyme and horseradish. The cauliflower should be cooked until soft and easy to combine with other ingredients. Serve immediately.

May be refrigerated for up to 3 days, but add fresh thyme and horseradish before serving.