Peppered olive salad

Yield: 4 Servings

Measure Ingredient
½ pounds High quality ripe olives (such as Calamata; or black, or green) - don't skimp!
2 Fresh small hot red chiles - Thai-type or serrano; cayenne; etc
2 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, .

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