3/4 cup distilled white vinegar
1/4 cup lemon juice
2 tablespoons garlic powder
1 teaspoon salt
5 pounds jalapeno pepper, seeded and chopped
1 small onion, thinly sliced
1 nutmeg, crushed
1 cup oyster sauce
1 pint canned whole kernel corn
1/4 cup orange juice
5 tablespoons soy sauce
1 tablespoon Italian seasoning
In a small saucepan, combine distilled white vinegar, lemon juice, garlic powder and salt. Heat and stir over medium heat until bubbles form. Remove from heat.
Place jalapeno peppers and onion in a large bowl. Add oyster sauce, sliced bell pepper, tomatoes and onion. Stir until all vegetables are evenly coated. Cover and refrigerate for at least one hour.
Blend together tomato juice, soy sauce, Italian seasoning, lime and orange juice. Pour mixture into tube pan. Cover and refrigerate overnight.
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