Verjus Relish Recipes

Steps:

• Use at least 3 bunches of under ripe grapes. You could make bushel fulls, too!
• Press the juice out of the grapes, using your fingers, or by crushing the bunches with bricks, or by using a wine press.
• A wine press is a small barrell with a weighted lid on a substantial screw that winds down, down, down on the grapes. The liquid pours out of a spigot low on the barrel.
• Strain and filter the juice, discarding the skins and seeds. Strain with muslin, a jelly bag, coffee filters, anything that will work to produce a clear liquid.
• If you make a small quantity, use within 4 or 5 days. A larger quantity should be bottled and sterilized, or put in jars and sterilized.
• The formatting of this recipe required me to give a minimum 2 ingredients, so I entered bunches of grapes twice!

Steps:

• Stir cumin in medium skillet over medium heat until aromatic, about 1 minute. Transfer to medium bowl. Heat 1 tablespoon oil in same skillet over medium heat. Add green onions and sauté 2 minutes. Add to cumin. Add remaining 4 tablespoons oil, verjus, cilantro, lime juice and chili powder to bowl and whisk to blend. Season with salt and pepper.