Imperial No. Nine’s Chow Chow Serves twelve Ingredients 2 c. apple cider vinegar 1½ c. sugar 1 tbsp. dry mustard 1 tbsp. turmeric 4 tbsp. mustard seeds, toasted 1 tbsp. celery seeds, toasted 1 tsp. cayenne powder 1 knob ginger, peeled and diced 3 lbs. green tomatillos, finely chopped 1 c. tomato paste 4 red bell peppers, seeded and diced 4 jalapenos, seeded and diced 2 red onions, diced 2 Persian cucumbers, finely chopped into small cubes 2 lemons, zest only 1. In a large bowl, combine vinegar, sugar, dry mustard, turmeric, mustard seeds, celery seeds, cayenne powder, and ginger. 2. Heat to a simmer in a saucepan to extract all flavors. Puree in a blender. 3. Return to saucepan and add everything else. When it starts to lightly simmer, remove from heat. 4. Check seasoning, cool, and serve. Imperial No. Nine, 9 Crosby Street, between Howard and Grand Streets (646-218-6455 or mondriansoho.com). To see chef Sam Talbot’s recipe for fish tacos, watch our video.