Habanero Stuffed Olives
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
"Where is the onion and garlic in the recipe?" - northwoodcav
"Wow...This is amazing recipe. I really love it the ham, the cheese and the 'yummyness' of this picture, Its really delicious. Thanks for sharing." - anna p.
"Make delicious, fluffy pancakes from scratch. This recipe uses 7 ingredients you probably already have." - shelley albeluhn
"These wonderful iced pumpkin spice cookies are a great fall treat made from canned pumpkin..." - sandy
"Perfectly cooked medium-rare prime rib is the result every time you" - dinner2
"Having worked at St. Louis Bread Co. when they served this soup, there are two things you're missing from the soup. One ingredient that was key to the taste is dill weed. Also, they had some very tiny pieces of chicken in it to make it a little richer. Still, this is a good recipe." - jeff bloomer