PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Habanero Olives
  Back To Index
    Habanero Olives

  • 1 jar Cannonball olives, pitted and stuffed with pimento
  • 6 fresh habaneros -- (6 to 8)
  • 2 tbsp. minced garlic
  • 1 tbsp. Thai chile paste (optional)
  • Strain the brine from the olives and reserve it. Remove each pimento from each olive. I use the blunt end of a bamboo skewer, but any way you do it, it is going to be labor intensive. Cut habaneros into rings about 1/4" in width. Fold the rings and insert into the olives. Pack the olives back into the jar. Add the garlic and Thai chile paste to the brine and pour back into the jar with the olives. If you can wait, allow this to 'cure' for about a week in the refrigerator. It is really very simple and you could almost say that it isn't a recipe, but rather a technique, but there it is for whoever wants it.

    This recipe is new. Something that I tried with my youngest daughter assisting. I think it turned out pretty good. Since I was adlibbing, the amounts of the ingredients are just guessed at, but since most of y'all are good cooks, this shouldn't be a problem. This is definitely not a low-fat recipe either.

    From: George J. Goslowsky
    Posted By: George J. Goslowsky, Via: Chile Head Mailing List
    Post Date: ???

    *BACK TO APPETIZERS*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com