INGREDIENTS

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.

A Message from our Provider:

“Life begins with Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 62
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.4mg
Potassium: 39.2mg
Carbohydrates: 15.6g
Fiber: <1g
Sugar: 15.1g
Protein: <1g