Yield: 4 Servings
|½ pounds||High quality ripe olives (such as Calamata; or black, or green) - don't skimp!|
|2 \N||Fresh small hot red chiles - Thai-type or serrano; cayenne; etc|
|2 \N||Cloves garlic minced very fine or crushed|
|¼ cup||High quality Balsamic vinegar|
|1 pinch||(generous) herbs of your choice; pref. fresh|
From: Alex Silbajoris <72163.1353@...> Date: 19 Aug 96 17:39:40 EDT
Slice chiles as thin as possible - try to cut off slender wedges. Include the seed mass but not the stem. Crush, mince or press garlic (unless you prefer the rush of a chunky cut). Mince herbs, juice lemon. Add all ingredients to the olives, mix, and allow to rest for at least an hour if not overnight.
Serve as a side dish for a big feast, and warn the wimps. The visible slices of thin red pepper ought to provide a clear enough warning to all but the least observant. Enjoy! CHILE-HEADS DIGEST V3 #078
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .