Yield: 1 Servings
|½ cup||Pitted green olives of your choice|
|1 teaspoon||Minced garlic|
|½||Red onion; diced small|
|¼ cup||Chopped fresh parsley|
|¼ cup||Olive oil|
|¼ cup||Fresh lemon juice (about 1 lemon)|
|Salt and pepper|
|Habaneros; diced small (no. is optional)|
This recipe is from Chris Schlesinger's Big Flavours of the Hot Sun. He lists it as a side dish for spice-rubbed blue fish, which was great. I included it as one of the salsas for a stuff-your-own-tortilla dinner party.
The habaneros were not in original recipe, but hey, gotta have habs (especially when they are only available periodically).
CHILE-HEADS DIGEST V2 #237
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .