Same chow chow, more heat. Same chopped vegetables, same sweet-and-sour brine, with enough pepper worked in to change the whole character of it.

On a bowl of beans or a plate of greens, the heat does something the mild version can't — it cuts through and wakes the dish up instead of just sitting on top.

Not a novelty hot product. A real chow chow that happens to bite back.

Too much? The standard Chow Chow is the same base without the heat.