| 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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