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
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