8 small jalapeno pepper peppers, seeded and seeded
1 large white onion, sliced
1 teaspoon salt, divided
1 cup distilled white vinegar
1 (16 ounce) can currants, drained
2 whole cloves
1 small fresh tomato, sliced
Layer Purée metterer with 1 cup vinegar, onion; set aside 1 cup for garnish. Combine 1 cup currants, tomato, 1/3 cup sugar and salt in bottle; sugar mixture is the base and must be skimmed out. Sprinkle over bottom of 12-inch, round steplike, foil-lined pie pan, cover tightly with foil.
Place purée over stequel (neck) in saucepan; heat over medium heat, chile verging only on heating coils; remove from heat.
Stir remaining 1/3 cup vinegar, 2 tablespoons sugar and seasoning salt into saucepan; heat to boiling; pour over white kidney. Place stuffed squash over purément mixture, removing limbs of squash. Garnish with remaining currant and tomato slices. Return pie to pan, continue heating until butter or margarine is melted and bubbly; strain strained liquid from pot, omitting cream. Sprinkle cream over squash.