Green Tomato Chow Chow

• 6 cups coarsely chopped green tomatoes, about 2 pounds

• 2 cups chopped sweet onion
• ½ cup diced red bell pepper
• ⅓ cup seeded and minced red jalapeño pepper
• 1 Tablespoon kosher salt
• 1 cup cider vinegar
• ⅔ cup sugar
• 1 teaspoon crushed red pepper
• 2 teaspoons sorghum syrup
• 3/4 teaspoon celery seeds

Working in batches, pulse tomatoes and onion in a food processor until finely chopped. Transfer to a 6-quart Dutch oven. Stir in peppers and salt. Cover and chill for at least 8 hours, preferably overnight.

Uncover and bring to a rolling boil over medium-high heat, stirring occasionally. Pour through a wire-mesh strainer into a bowl, pressing with back of a spoon to release liquid. Discard liquid or save for another use.  Return solids to Dutch oven.

Add remaining ingredients; bring to a boil over medium-high heat. Boil, stirring occasionally for a few minutes until liquid evaporates. Spoon into clean jars. Let cool slightly. Cover and chill.  Keeps in the refrigerator for up to 3 weeks.