Habanero Stuffed Olives
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
1 jar queen size olives (pitted, pimento stuffed)
3 garlic cloves, minced (approx 2 -- (3 to 5) tablespoons)
3 habanero peppers, cored, cut into 1/4 -- (3 to 5) inch rings
This makes approx. 25 olives.
Drain liquid from olives, reserve. Remove pimentos from olives. The blunt end of a bamboo skewer poked through the small opening works OK. Stuff a piece of habanero into the olive cavity. Mash the pimentos and the garlic together. Pack the olives back into the jar, alternating with a layer of the garlic/pimento mix. Pour in the reserved liquid. Seal and refridgerate for 7 days (if you can wait that long, if not they have good flavor after 5 days).
Some will be hotter than others, ranging from "That's an interesting flavor." to "Whooo-Weee!". This depends on how big a slice of hab, which end of the hab, hab type etc...
© Jim Catanich