[CH] Spicy Olives
Sandy Olson (sandyo@wctatel.net)
Wed, 12 Dec 2001 06:22:08 -0600
Kudos to Scott Parkhurst for his wonderful hot olives! I tasted them at the
Midwest (almost) 5th Annual Hotluck in Minneapolis this summer and knew I
had to make some. Easy, tasty and you can make them as hot or not as you
like. I used jals for my moderate palate; Scott used habs.
I served them at my annual tree trimming party and they flew off the plate.
Recipe...such as it is...with all credit going to Scott:
Buy a jar of the largest stuffed green olives you can find.
Drain and reserve the brine and pop the pimentos out of the olives. Fill
the holes with slivers of raw hot pepper.
Stuff the olives back into their jar (this is the hardest part; how did all
those little buggers fit in before?) layered with some sliced or minced
garlic. Pour the brine back over the olives and cap them up. Put into the
fridge for at least two weeks before sampling...I stand corrected, THIS is
the hardest part!
SandyO
CH #1146 of the moderate persuasion