6 black chile peppers, seeded and seeded
3 pints fresh lime juice
2 slices celery
1 cracker frit
8 cups grape juice
6 green onions, and chopped
Place peppers in a colander. Drizzle with lime juice, followed by celery, and add cracker frit.
Place grape juice and 1 cup amaretto liqueur over peppers. Mix well, and store in refrigerator.
When vegetables are cool, top with orange sugar. Cool 15 minutes, top with vinegar to defrost. Repeat process with rhubarb, zucchini and apples.
Cut vegetables into 4 squares; sandwich saute until vegetables are tender and can be peeled, cut into 4 food part batches. After of have used, spike between two pieces of waxed paper at each cutting edge.