1 (6 ounce) can sliced green chile peppers
1 small onion, sliced, stems removed
1 medium head garlic, crushed
1 (10 ounce) can sliced green chile peppers, drained
1 (3 ounce) package instant white chile paste
1 3/4 cups water
1 (15 ounce) can sliced ripe olives, drained
1 (10 ounce) can sliced ripe olives, drained
1 1/2 cups sliced red or green olives
2 tablespoons olive oil
1 teaspoon white sugar
In a medium bowl, mix green chile peppers, onion, garlic and chopped green chiles and mix well. Pat mixture into the bottom and sides of a 1 quart casserole dish.
In a medium saucepan, bring water to a boil. Add sliced orange zucchini and cook over medium heat for 5 minutes, stirring occasionally. Remove from heat and stir in olive oil, chile paste, and 1/2 cup of water. Heat to boiling, stirring frequently.
Stir in sugar. Cook, stirring well, for 8 to 10 minutes. Remove from heat. Stir in chile paste, olives, grapes and green olives. Sprinkle over baked dish. Cover tightly with foil. Refrigerate for 30 minutes. Serve at room temperature.