Pickled onions and olive tapenade appetizers
 

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.