MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Habanero Olives
 Categories: Five, Chileheads, Appetizers, Chilies
      Yield: 4 Servings

      1    Jar Cannonball olives;
           - pitted, with pimento
      6    Fresh habaneros
      2 tb Garlic; minced
      1 tb Thai chile paste (optional)

  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.

  Recipe by George J. Goslowsky, Chile-heads List

  MM Format by Dave Drum - 12 November 1999

  Uncle Dirty Dave's Archives

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