This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition.
1 jalapeno pepper
2 Tbsp water
2 Tbsp white balsamic vinegar
2 Tbsp granulated sugar.
Cut the jalepeno into rounds and put in a small bowl. Heat the water vinegar and sugar to dissolve sugar. Pour over the jalapeños. Allow to cool completely.