tag:blogger.com,1999:blog-254227285674003534.post1786355356220793647..comments2024-03-23T11:29:20.676-05:00Comments on Tie Dye Travels with Kat Robinson - Author, Arkansas Food Historian, TV Host and Best Loved Traveler: Alcenia's Home Cooking is Better Than A Lot of Memphis Barbecue.Kat Robinsonhttp://www.blogger.com/profile/14148907008119619091noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-254227285674003534.post-68745147766348969072008-06-06T17:33:00.000-05:002008-06-06T17:33:00.000-05:00Kat, the cha cha relish you're describing in this ...Kat, the cha cha relish you're describing in this posting is, I feel pretty sure, chow chow.<BR/><BR/>It's a highly spiced end-of-garden relish featuring green tomatoes, cabbage, onions, peppers (both hot and bell), and shredded carrots, ground and then simmered in a vinegar-sugar mix with pickling spices. <BR/><BR/>My mother used an old meat grinder to grind her chow-chow mix. She also William D. Lindseyhttps://www.blogger.com/profile/07246026074693891965noreply@blogger.com