Olustee bus
02-17-2011, 3:39pm
Onion and Jalapena peppers
1 large purple onion
1/2 cup sugar
Onions
1/2 tsp salt
3/4 cup red wine vinegar
2 jalapena peppers, julienned, remove seeds and ribs
chop up onion and pepper and place in a bowl
bring sugar, salt and vinegar to a boil
pour hot liquid over onion/pepper and let cool
After cooling, separate liquid and put back in pot, simmer until reduces to about half.
place in container.
Black olive tapenade
1/2 lb of pitted kalamato olives, rinsed with water
4 anchovy filets
3 tablespoons of capers,rinsed
1 tblsp dijon mustard
1/4 cup of olive oil
chop first five ingredients in a processor
slowly add olive oil
Serve the above on crackers or toasted, thinly sliced french bread along with feta cheese if you desire.
1 large purple onion
1/2 cup sugar
Onions
1/2 tsp salt
3/4 cup red wine vinegar
2 jalapena peppers, julienned, remove seeds and ribs
chop up onion and pepper and place in a bowl
bring sugar, salt and vinegar to a boil
pour hot liquid over onion/pepper and let cool
After cooling, separate liquid and put back in pot, simmer until reduces to about half.
place in container.
Black olive tapenade
1/2 lb of pitted kalamato olives, rinsed with water
4 anchovy filets
3 tablespoons of capers,rinsed
1 tblsp dijon mustard
1/4 cup of olive oil
chop first five ingredients in a processor
slowly add olive oil
Serve the above on crackers or toasted, thinly sliced french bread along with feta cheese if you desire.