|1||Jar (large) pimento stuffed green olives (about 1" long); or use the unstuffed olives|
|Habaneros (1 hab per 4 olives)|
|1 teaspoon||New Mex chile paste or Thai chile paste (up to)|
|3 tablespoons||Minced garlic|
From: faustink@... (Doug Faust) Date: Tue, 6 Aug 1996 20:11:21 -0500 (CDT) Subject: New Orleans Hot Luck Recipes, part II These are courtesy of Patty Lowery, who notes that some of them were pulled off the list, some from the archives, and some from her fervent imagination.
BTW, the White Pasta from Hell was a BIG HIT.
Retain juice from olives, remove pimentos. Slice habs into ¼" thick rings , flatten & stuff into olives. Add garlic & chile paste to juice.
Return olives to jar, add juice, seal, shake & store in fridge about a week.
**made with scotch bonnets for the hot luck---wonderful!! CHILE-HEADS DIGEST V3 #066
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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