| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizer | 16 | Servings | |
INGREDIENTS
| 1 3/4 | c | Red Flame seedless grapes |
| 1 3/4 | c | Green seedless grapes |
| 1 | c | Sugar |
| 2/3 | c | Cider vinegar |
| 1 | c | Water |
| 4 | lg | Jalapenos; seeded and quartered |
INSTRUCTIONS
Last night I had a class with food scientist/writer Shirley Corriher. Thought ya'll might be interested in one of the appetizers... it wasn't very hot, so I would increase the peppers. Quite a surprise on the ol' holiday buffet, or ringing the bird! Remove from their stems 1 3/4 Cups each red flame and green seedless grapes; rinse and place in medium bowl. (Will be approx. 1 1/2 pounds of grapes.) Simmer in medium saucepan over low heat for 10 minutes: 1 Cup sugar, 2/3 Cup cider vinegar, 1 Cup water and 4 large jalapenos that have been seeded and quartered. Pour mixture over grapes. (Add a little water if necessary so grapes are completely covered.) Cover with plastic wrap and marinate at room temperature overnight. Serve cold or at room temperature. Keeps refrigerated 5-6 days. I noticed that the green grapes are slightly discolored at the end b/c of the vinegar, but it's not bad. Might arrange so you don't see it, or just use red ones... Vicki Braun <braun@use1.eglin.af.mil> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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